Gebratene Aubergine Italienisch Bisque

Auberginen Suppe (2)


It is officially Spring but apparently, niemand hat gesagt, dass das Wetter! Es ist schon kalt! Sicher, gab es ein paar Tage warmes Wetter und Sonne, aber dann kalt wird es wieder. Tatsächlich, der Wetterbericht sagt Schnee für heute Abend und morgen!!

So even though my thoughts have turned to lighter dishes for Spring, my body is begging for more of the warm and hearty recipes that fed it all winter. Natürlich, soup is good all year round and that makes it a go-to no matter what the weather. It’s warming when it’s colder outside, it makes a great light dinner when the weather is warmer and it’s easy. Easy is always good.

Whenever I have an eggplant, I have to decide: eggplant fries? eggplant parm? grilled eggplant? eggplant burger? Auberginenbällchen? There are so many choices!! Dieses Mal, I made an eggplant soup!

Auberginen Suppe (24)

This soup, my Italian Roasted Eggplant Bisque, is easy and comforting but also a little bit different and exotic. The flavor is rich with the roasted eggplant and tomatoes and warmed by the herbs and spices of garlic, Kreuzkümmel, und Paprika Flocken. Oregano, thyme and basil give it a fresh taste and Italian aroma that is perfect for Spring.

The soup is made into a bisque by adding just 1/4 cup of non-dairy milk or cream. So Delicious Culinary Lite Coconut Milk would be my choice here.

Auberginen Suppe (22)

My Italian Roasted Eggplant Bisque would be the perfect soup to serve your friends and family for Easter or Passover dinner. It’s light enough to be a starter course, creative enough to make a good impression on your guests and delicious enough to become a new favorite of yours and theirs. Genießen!

Gebratene Aubergine Italienisch Bisque

Auberginen Suppe (28)

GF, SF if using soy-free milk and grated parmesan


1 große Aubergine, cut in half

2 große Tomaten, cut in half

6 Knoblauchzehen

2 Tbs. Olivenöl

1 Zwiebel, gehackt

1 tsp. getrockneter Thymian

1 tsp. gemahlener Kreuzkümmel

1 tsp. getrockneter Oregano

1 tsp. getrocknetes Basilikum

Eine Prise Paprika Flocken

4 Tassen niedrigen Natrium Gemüsebrühe

¼ cup non-dairy milk or cream

Kosher Salz und Pfeffer nach Geschmack

Vegan geriebenem Parmesan, for garnish

Frisches Basilikum, diced tomato, for garnish


Heizen Sie den Backofen auf 425 Grad. Auf einem großen Backblech, place the eggplant halves, the tomato halves and the garlic cloves. Brush the eggplant and tomatoes with oil. Roast the veggies for 45 Minuten bis eine Stunde, until the veggies get soft and browned. Make sure to check on the garlic cloves from time to time so they don’t burn. Remove the veggies from the oven and let cool until you can handle them.

In einem großen Topf, Wärme 1 Tbs. of oil over medium high heat. Fügen Sie die Zwiebel und kochen für 5 minutes until it softens and starts to brown. Scoop the eggplant meat out of the skin and add it to the pot. Add the tomatoes to the pot. Squeeze the garlic out from their skins and add them to the pot also. Fügen Sie den Thymian, Kreuzkümmel, oregano and red pepper flakes. Toss to combine. Add the broth and bring the soup to a boil. Senken Sie die Hitze und köcheln lassen 45 Minuten bis eine Stunde. Turn off the heat and let the soup cool a bit.

Working in batches, puree the soup in a blender (make sure to only fill the blender half-way with soup and hold a dishtowel over the lid) until it is totally smooth. If you have an immersion blender, you can just blend the soup in the pot. Return the pureed soup to the pot. Add the milk or cream and bring the soup to a simmer. Mit Salz und Pfeffer, to taste. Serve while hot and garnish with vegan grated parmesan cheese, fresh basil and diced tomato.

Auberginen Suppe (11)

Die “V” Wort: Sagen Sie es. Eat it. Live it.






(Besucht 1,797 mal, 1 Besucher heute)

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3 Responses to Gebratene Aubergine Italienisch Bisque

  1. Rhiannon Fugatt März 26, 2014 bei 10:05 pm #

    Thanks for posting this recipe Rhea!

    • Rhea März 27, 2014 bei 11:45 am #


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