I love eggplant. I once someone who hated eggplant. We broke up. Not because of the eggplant. But it definitely should have been a warning sign.
Eggplant is delicious and versatile! It can be roasted, baked, grilled, sautéed, stuffed and in honor of this Meatless Monday- it can be blended into a delicious soup. I’ve paired the soup with an open-faced sandwich. The soup is substantial enough to have as a meal but dunking things into soup is a fun pastime.
Let’s stop the chit-chat and get down to business.
This soup does require a little more work than many soups which you can throw into a pot and simmer. The layers of flavor will make you glad you took the time to roast the veggies first. I’d never steer you wrong when it comes to soup. My soup game is pretty serious.
- One whole eggplant peeled and cubed
- One pound of tomatoes (of your choice) quartered
- Two red potatoes cubed
- One large onion- roughly chopped
- Four cloves of garlic
- Four cups of stock or water (but stock is yummier- for real)
- One tablespoon flour
- Italian seasoning – 2 heaping tablespoons
- Crushed red pepper (optional)
- Large pinch of salt
- Olive oil
For the sandwich
- Roasted red peppers (I used the kind in a jar)
- Sautéed onions
- Lettuce (your choice I had Boston on hand)
- Lemon garlic aoili
- Bread – baguette (or your favorite sandwich bread)
- Coat veggies with olive oil and spices.
- Roast all veggies in a pre-heated 375° oven.
- Transfer veggies to a large soup pot that has been heated with one tablespoon olive oil.
- Add stock bring to boil add flour, stir and reduce to very low heat
- Cook for another 45 minutes.
- Transfer to blender in small batches and blend until creamy.
- Return to pot and reheat for five minutes.
- Use whatever ingredients move you.
- I’ve had people say that they miss protein on a sandwich- add a bit of feta or mushrooms.
- A dollop of hummus or pesto also adds depth.
Happy Meatless Monday!
- 2 cups eggplant cubed
- 1/2 lb baby asparagus ( or regular is fine- baby was on sale)
- 3 cloves garlic sliced
- 1lb mushrooms sliced
- juice from one lemon
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 400° or heat up a grill pan or your grill
- In a medium/large bowl combine spices, olive oil and lemon juice
- Toss all veggies in spice mixture
- Place veggies on a roasting pan
- Roast/Grill for 25-30 minutes
- Prepare rice and quinoa according to package directions
- Arrange veggies on top of rice and serve!
I put a dollop of plain soy yogurt that was mixed with tomatoes, chopped cukes and some spices on top- but that’s completely up to you!! I’ve used greek yogurt in the past and didn’t miss it. Squeeze some lemon and you get the same tangy flavor.
Eggplant. I love it. Really, really love it. Smothered in marinara or as a part of lasagna, oh mama. But grilled eggplant is simply the greatest. It doesn’t float like a butterfly or anything but rub it with rosemary, thyme, lemon zest and garlic? Your family will be calling you the greatest.
For the rub
1 t lemon zest
3 cloves garlic
3-4 sprigs fresh rosemary
3-4 springs of thyme
1/2 kosher salt
1T olive oil
A few turns of fresh black pepper
1 T fresh oregano or 1/2 T dried oregano
For the salad
- eggplant cut into 3/4 in rounds
- zucchini cut into 3/4 in rounds
- cherry tomatoes sliced in half
- heirloom tomatoes (Optional. They just happened to be sale and they NEVER have them) diced or chopped
- fresh spinach
- juice from one lemon
- 1 T light tasting olive oil
- 2 T crumbled feta
- Blend the ingredients in your food processor
- Rub eggplant and zucchini
- Grill until tender about 3 minutes on each side
- Cut eggplant into quarters
- Gently toss all ingredients in a bowl
This is yoga. And it is aubergine.
Tomatillos from Mexico are in grocery stores right now. Oh how I love the tomatillo. It’s crisp with and apple citrus taste and tangy. For those who get heartburn from it’s the tomato it also has a lot less acid so it’s a great alternative. It’s actually related to the gooseberry but it’s not sweet. They have a husk that feels like paper (it tastes this was too- so don’t eat it) and keep in the frig for about two weeks. Even longer with the husk removed and stored in a plastic bag. One medium tomatillo has about 11 calories (I know, right?!) making them a flavorful low calorie addition to your BBQ menu.
A bowl of this dip is easy to make and perfect for folks who may not be eating meat. I’d serve this dip with pita bread, tortillas, olives and crudite. Serve alongside fresh Italian bread, roasted veggies and you have a great veggie sandwich platter.
3 medium tomatillos
1 garlic clove
1/2 c fresh corn
Juice 1/2 lemon
Salt and pepper to taste
- Drizzle olive oil, fresh dried oregano, salt, pepper and lemon juice on eggplant slices
- It’s raining in the NYC area today- so I had to use a grill pan. But grill on each side for 3-4 minutes
Put all ingredients in a food processor and pulse until the dip looks like this:
- Pulse until dip looks like this. Be careful you don’t want it to turn into mush
Serve with crusty bread, tortilla chips or sandwiches! I had mine with cucumber slices.