Roasted Eggplant Soup Recipe
1 1/2 lb eggplant
1 tbsp olive oil
1 cup diced onions
1 tbsp minced garlic
1 quart chicken stock
1 1-inch sprig fresh rosemary
4 sprigs fresh thyme
2 tsp ground cumin
1 1/2 cups fat-free half & half
2 tsp salt
1 tsp pepper
Calories from Fat
Total Fat 3g
Saturated Fat 0.7g
Dietary Fiber 2g
- Preheat oven to 350 degrees. Spray
a baking sheet with cooking spray. Slice eggplant lengthwise and
place face down on a baking sheet. Bake for 30-45 minutes, until
eggplant is soft and tender.
- Remove eggplant from oven and allow
to cool slightly. With a large spoon, scoop eggplant from skin and
- Preheat a medium pot, add olive oil
and onions. Sweat onions, then add garlic, chicken stock, rosemary,
thyme, cumin, and eggplant. Bring to a simmer, then reduce to a low
simmer. Cook for 20 minutes.
- Transfer mixture to a food
processor and blend until smooth. Whisk in half & half and season
with salt and pepper. Serve immediately.
Fun Facts /
Eggplants are good source of dietary fiber and they are
good for controlling cholesterol levels. We bring to you
here a special eggplant soup recipe which is low in
carbohydrate and suitable for diabetics.
Cooking tip: Use stainless
steel knife to slice the eggplant, instead of carbon
This recipe is high in sodium!
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