Ingredients for Alotizzip Eggplant Soup
- 0 Ground Beef
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 0 Tomato Sauce
- 2 large eggplants, peeled and diced
- 1 large onion, chopped
- 0 Celery Ribs
- 0 Carrots
- 0 Elbow Macaroni
- 0 Parsley
- 1 bay leaf
- fresh basil leaves, chopped (for garnish)
- 3 garlic cloves, minced
- 0 Beef Bouillon Cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
- plain yogurt (optional, for garnish)
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How to Make Alotizzip Eggplant Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in the diced tomatoes, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat and cover. Simmer for 20 minutes, or until the eggplant is tender.
- Remove the bay leaf. Using an immersion blender or carefully transferring in batches to a regular blender, puree the soup until smooth.
- Season with salt and pepper to taste. Stir in the chopped fresh basil just before serving.
- Serve hot, optionally garnished with a dollop of plain yogurt or a drizzle of olive oil and extra basil.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
36g
Fat
23g
Carbs
10g