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Eggplant Soup


1 1/2 cups Chopped Onion (or more)
1 1/2 tsp. Minced Garlic
3 TBLSP. Butter
2 lbs. chopped, cubed Eggplant
2 cups Chicken Stock
1/2 tsp. Oregano
1/4 cup chopped parsley
Salt and Pepper to taste.


In a pot saute the onion, garlic in the 3 tblsp. butter over moderate heat. Coook until softened. Add the Eggplant, 2 cups chicken stock, 1/2 tsp. Oregano and 1/4 cup chopped parsley, salt and pepper.
Simmer for 30 min.
Ladle into ovenproof bowls, top with slice of Italian bread and mozzarella cheese, and put under broiler to melt.

Nutritional Information Per Serving

no nutrition information available