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Roasted Eggplant and Garlic Soup

Photo: Karry Hosford
Yield 3 cups
This is a great make-ahead recipe. Keep it refrigerated for up to three days, then reheat and garnish with yogurt and cilantro just before serving.

Ingredients

  • 1 (1-pound) eggplant, cut in half lengthwise
  • Cooking spray
  • 10 garlic cloves, unpeeled
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup water
  • 1 (14 1/2-ounce) can vegetable broth
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons plain low-fat yogurt
  • 2 teaspoons minced fresh cilantro

Nutrition Information

  • calories 214
  • caloriesfromfat 27 %
  • fat 6.5 g
  • satfat 0.8 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 7.5 g
  • carbohydrate 37.1 g
  • fiber 2.7 g
  • cholesterol 1 mg
  • iron 1.6 mg
  • sodium 899 mg
  • calcium 99 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic. Bake at 450° for 30 minutes or until eggplant is tender; cool. Scrape pulp from eggplant skins; discard skins. Squeeze cloves to extract garlic pulp; discard skins.

  3. Place coriander and cumin in a spice or coffee grinder; process until finely ground. Heat oil in a medium saucepan over medium heat. Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.

  4. Combine eggplant pulp, garlic pulp, and broth mixture in a blender, and process until smooth. Return the pureed mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes, stirring frequently. Stir in balsamic vinegar. Ladle 1 1/2 cups soup into each of 2 bowls. Top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro.