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Ingredientes
- Salt, see note
- 2 lb Eggplant, peeled and diced
- 1 Tbsp. Peanut oil
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 2 tsp Freshly grated gingerroot
- 1/2 tsp Crushed cumin seed or possibly grnd cumin
- 1/2 tsp Grnd coriander
- 2 tsp Curry pwdr, or possibly to taste
- 6 c. Vegetable broth or possibly water
- 2 med Potatoes, peeled and diced Freshly grnd pepper, black or possibly white
- 1 c. Low-fat lowfat milk, or possibly Plain nonfat yogurt Cayenne pepper, to taste Plain nonfat yogurt Grated orange peel, and/or possibly Minced fresh cilantro
Direcciones
- Review: "Perfect marriage of eggplant and curry, this pleasing soup is elegant served warm or possibly cool."
- Salt the eggplant generously and let sit for 30 min. Rinse and set aside.(See note)
- Heat the oil over medium-low heat in a heavy-bottomed soup pot or possibly dutch oven and saute/fry the onion gently till it begins to soften, about 3 min.
- Add in the garlic, ginger, and spices and continue to cook, stirring, another 30 seconds to 1 minute, till the spices and garlic begin to stick to the bottom of the pan.
- Add in the eggplant, stock or possibly water, and potatoes, and bring to a boil. Add in salt and pepper; reduce the heat, cover, and simmer 1 hour.
- Puree the soup in batches in a blender or possibly food prosessor, or possibly with a hand blender. Return to the pot and stir in the lowfat milk or possibly yogurt and the cayenne.
- Adjust the seasoning. - -Refrigeratefor serveral hrs; garnish at service. -
- Serve warm, and garnish: with a dollop of yogurt, a sprinkling of grated orange peel, and minced cilantro.
- SUGGESTED MENU Curried Eggplant Soup Tabouli or possibly Curry Salad Pears or possibly Poached/Baked Quince
- NOTE: To minimize salt, you could slice eggplants in half and roast on a sprayed cookie sheet, cut side down, 325F for about 45 min. Let cold.
- Then cut.Or possibly bake for 60 min; cold, and scoop out the pulp; add in to soup.
- Taste the soup: you may want to add in a little sugar to compensate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 472g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 27 | 21% |
| Total Fat 3.11g | 4% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 965mg | 40% |
| Potassium 612mg | 17% |
| Total Carbs 23.81g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.15g | 5% |
| Protein 4.07g | 7% |
