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Vegetable Soup With Eggplant (Aubergine) Dumplings
Time: 2 hrs
Ingredients
- 1 1/2 cups eggplants (cut into 1 inch cubes)
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 medium onion (cut in half, then quarter)
- 4 garlic cloves (chopped)
- 2 tablespoons wine
- 4 cups water
- 1 (15 1/2 ounce) can garbanzo beans (mash half of them)
- 2 (14 1/2 ounce) cans chopped tomatoes (changed from whole tomatoes..I agree with the reviewer)
- 3 celery ribs (cut into 1 inch pieces)
- 2 carrots (cut into 1/2 inch pieces)
- 1 sweet pepper (any color, cut in half, remove seeds, cut in slices)
- 2 cups green beans (cut diagonally into 1 inch pieces)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 1/2 teaspoon ground pepper
- 1 teaspoon salt
Directions
- 1 SOUP:.
- 2 Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
- 3 Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
- 4 Heat large pot and add olive oil.
- 5 Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
- 6 Add wine and reduce for 30 seconds.
- 7 Add water.
- 8 Stir in all garbanzo beans.
- 9 Stir in remaining soup ingredients.
- 10 Bring to boil and reduce heat to simmer, until all vegetables are tender.
- 11 DUMPLINGS:.
- 12 Heat small pan on stove. Add olive oil.
- 13 Saute eggplant for 3 minutes. Set aside to cool.
- 14 Mix flour, salt, baking powder, and milk in a bowl.
- 15 Blend in eggplant and oregano.
- 16 Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
- 17 Keep in mind that the dumplings will expand as they cook.
- 18 Cook 15 minutes uncovered, 15 minutes covered.
- 19 Serve in bowls, sprinkle with feta cheese.
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