Saturday, December 6, 2014

Eggplant Quinoa Soup

1 eggplant
1 Tbsp olive oil
1 onion, diced
1 Tbsp ground cumin
1-1/2 tsp tomato paste
3 tomatoes, peeled and diced
4 garlic cloves, crushed
1-1/2 tsp salt
1 Tbsp sugar
2 Tbsp lemon juice
1-2/3 cup water
2 cups vegetable broth
1/8 tsp pepper
1/2 cup quinoa
2 Tbsp dill, chopped (optional)

Roast the eggplant over a medium flame on top of the burner until charred all over (Place foil around the burner because the eggplant may drip.)  Set aside to cool.  Peel and cut into large pieces.

Saute the onion in the olive oil for 5 minutes.  Add cumin and tomato paste, saute for one minute.  Add tomatoes, garlic, salt, sugar, lemon juice, water, vegetable broth, pepper, and eggplant.  Simmer for 15 minutes.  Blend until smooth.

While the eggplant simmers, cook the quinoa in a separate pot.  Add to soup.  Garnish with dill.

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