Eggplant: Eggplant & Red Chile Soup
Source of Recipe
fooddownunder.com
List of Ingredients
2 lrg eggplants
2 tbl kosher salt
1 tbl olive oil
1 med yellow onion, chopped
1 lb lean ground turkey
4 cup chicken stock or broth
2 cup water
1/2 cup ground New Mexico mild red chile powder
1 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp ground allspice
2 x cloves garlic, minced
1 tbl fresh parsley, chopped
1/4 cup gold, (aged) tequila
8 ripe tomatoes, peeled & seeded, with their juice Recipe
Peel the eggplant and cut into cubes. Soak the cubes in water to cover with 2 tablespoons coarse salt for 30 minutes. Drain under cold running water and reserve eggplant.
Heat the oil in a large soup pot and saute the onion and ground turkey until the onion is soft and the turkey is lightly browned. Stir in the rest of the ingredients, cover, and bring to a boil.
Reduce the heat and simmer over low heat for 1 hour. Ladle into individual soup bowls and serve.
SERVING SUGGESTIONS: This is a great soup to build a vegetarian meal around. Serve with black bread spread with tahiNI (sesame-seed paste) and end the meal with fresh fruit.
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