Middle East Kitchen Find many Middle Eastern Recipes


Eggplant Tomato Soup

Eggplant with tomato, bell peppers and chickpeas

Eggplant Tomato Soup

Ingredients:

1 Tsp Olive Oil
1 Onion, finely chopped
2 Cloves Garlic, crushed
1 Tsp Ground Cumin
2 Lebanese Eggplants, seeded, diced
1/2 Bell Pepper, seeded, sliced
2 Cups Vegetable Stock
400g Can Diced Tomatoes
300g Can Chickpeas, drained
Salt and Pepper to taste

Method:

  1. Heat a saucepan over medium heat then add oil, onion, garlic, cumin, eggplant and capsicum and cook until onion is softened.
  2. Add stock and tomatoes, bring soup to the boil and simmer for 5-10 minutes until vegetables are tender.
  3. Stir through chickpeas, season with the salt and pepper then serve.







| Home | Dips | Vegetarian | Salads | Soups | Poultry | Meats | Seafood | Rice | Couscous | Pastry | Desserts |
| Sweets | Beverages | Spices | Measurements | Search | Links | Site Map | Submit a Recipe | Contact Us | Privacy Policy |

Copyright © 2017 MiddleEastKitchen.com. All rights reserved.