Roasted Eggplant and Garlic Soup

Roasted Eggplant and Garlic Soup
Photo by Karry Hosford

Ingredients

  • 1 (14 1/2-ounce) can vegetable broth
  • 1 cup chopped onion
  • 1 ½ tablespoons all-purpose flour
  • ¼ teaspoon black pepper
  • 10 garlic cloves, unpeeled
  • 1 teaspoon coriander seeds
  • Cooking spray
  • + 7 more ingredients
    • 2 teaspoons olive oil
    • ½ teaspoon cumin seeds
    • ¼ cup water
    • 1 (1-pound) eggplant, cut in half lengthwise
    • 2 teaspoons minced fresh cilantro
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons plain low-fat yogurt

Preheat oven to 450°. 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. Place coriander and cum...

View full recipe at My Recipes

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