Ingredients for Mediterranean Thai Eggplant White Bean Soup
- Globe Eggplant
- Yellow Onion
- 2 cloves garlic, minced
- 1/2 cup chopped scallions
- 2 (15-ounce) cans white beans, drained and rinsed
- Fresh Basil
- Red Pepper
- Coconut Milk
- 1/4 cup vegetable broth
- Dry Sherry
- Soy Sauce
- Fish Sauce
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How to Make Mediterranean Thai Eggplant White Bean Soup
- Preheat oven to 350°F (175°C).
- Cut the ends off one large eggplant (about 1 pound). Cut the eggplant lengthwise into two halves.
- Lightly spray a baking sheet with cooking spray and lay the eggplant halves cut-side-down on the sheet.
- Bake the eggplant for 45 minutes, or until tender.
- While the eggplant is baking, grate 1/2 a medium onion and finely chop the other half.
- Once the eggplant is cooked, scoop out the soft inner flesh from one half of the eggplant, leaving the skin behind.
- Cut the remaining eggplant half into 1-inch cubes.
- Turn off the oven.
- In a food processor, combine 1 (15-ounce) can of white beans (drained and rinsed), 1/2 cup packed fresh basil leaves, the chopped half of the onion, 2 cloves garlic (minced), 1/4 cup chopped scallions, and the scooped eggplant flesh.
- Process until completely smooth.
- Transfer the processed mixture to a slow cooker. Add the cubed eggplant, the remaining 1 (15-ounce) can of white beans (drained and rinsed), the remaining 1/2 cup of fresh basil, remaining 1/4 cup chopped scallions, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper, 1/4 cup vegetable broth. Stir to combine.
- Cook on low for 2 hours, or until heated through. Alternatively, simmer on the stovetop over low heat for 30 minutes.
- Serve warm. Garnish with extra basil (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
19g
Fat
101g
Carbs
12g
