| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Spanish |
Tamara4 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Eggplant; diced |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Fresh oregano; chopped |
| 1/4 |
c |
Uncooked tiny pasta; such as orzo |
| 1 |
lg |
Spanish onion; diced |
| 3 |
|
Cloves garlic; minced |
| 2 |
|
Ribs celery; sliced |
| 8 |
lg |
Tomatoes; diced |
| 20 |
|
Basil leaves; sliced |
| 5 |
c |
Vegetable stock |
| 1 |
lg |
Raw potato; grated |
|
|
Salt and ground pepper to taste |
INSTRUCTIONS
Place the diced eggplant in a colander and salt it generously. Mix well
then salt again. Allow the eggplant to drain in the colander for 30 minutes
then rinse quickly and drain.
Meanwhile, boil the orzo or other pasta in rapidly boiling salted water
until tender then drain and set aside.
Heat a large non-stick pot with half the olive oil and add the well-drained
eggplant. Cook over a high heat for 5-10 minutes until the eggplant cubes
are deep golden brown. Add the fresh oregano and toss for another minute or
two then transfer to a bowl and set aside.
Add the remaining olive oil to the pot and add the onion, garlic and celery
and cook over a high heat for 5 minutes until the onion is golden. Add the
tomatoes and stir well to mix the vegetables thoroughly. Add the basil,
stock and potato and bring to the boil. Simmer for 20-25 minutes until all
the soup is fragrant.
Puree or blend the soup until smooth then return to the pot. Season to
taste with salt and pepper then add the eggplant mixture and cooked orzo.
Serve hot or cold, garnished with sprigs of fresh herbs.
Converted by MC_Buster.
Per serving: 1467 Calories (kcal); 38g Total Fat; (21% calories from fat);
51g Protein; 253g Carbohydrate; 12mg Cholesterol; 8323mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 23 Vegetable; 0 Fruit; 7
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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