Indian Roasted Eggplant Soup
Indian Roasted Eggplant Soup is an Indian recipe that serves 4. This soup has 126 calories, 4g of protein, and 2g of fat per serving. For $1.51 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. This recipe from Vegetarian Times requires onion, balsamic vinegar, olive oil, and bell pepper. 75 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is awesome. If you like this recipe, you might also like recipes such as Indian-Spiced Roasted Squash Soup, Indian Spiced Chickpean and Fire Roasted Tomato Soup, and Indian roasted butternut squash soup with seeded naan.
Servings: 4
Ingredients:
¼ cup chopped apple
2 Tbs. balsamic vinegar
1 large bell pepper, seeded and sliced
Freshly ground black pepper to taste
3 Tbs. chopped cilantro plus extra for garnish, optional
1 tsp. curry powder
1 large eggplant (about 1½ lb.), coarsely chopped
½ tsp. granulated sugar
¼ tsp. ground cinnamon
½ tsp. ground coriander
1 tsp. ground cumin
1 Tbs. Dijon-style mustard
½ tsp. olive oil
½ cup chopped onion
Salt to taste
1 12-oz. can tomato juice
Equipment:
Cooking instruction summary:
Wine SuggestionsHere’s a dish that will allow you to experiment with wine pairings. The aromatic aspects of the spices and the slightly sweet taste from the onion, apple and sugar call for fruity, non-wooded whites such as Gewürztraminer. The acidity of the tomato and slight heat of the curry call for a slightly acidic Riesling. And the overall weight and heartiness of the soup would pair well with a red wine based on Syrah/Shiraz. Experiment!
Step by step:
1. Wine Suggestions
2. Here’s a dish that will allow you to experiment with wine pairings. The aromatic aspects of the spices and the slightly sweet taste from the onion, apple and sugar call for fruity, non-wooded whites such as Gewürztraminer. The acidity of the tomato and slight heat of the curry call for a slightly acidic Riesling. And the overall weight and heartiness of the soup would pair well with a red wine based on Syrah/Shiraz. Experiment!
Nutrition Information:
covered percent of daily need
