Meatless Monday: Split Pea and Melted Eggplant Soup
It's been a while since we did a Meatless Monday post, so I thought it was time to jump back into the saddle! I don't think I've had melted eggplant before, but I certainly want to try it. Your thoughts? Bon appetit! - Alison
The "melted" eggplant adds a wonderful texture and takes on the flavor of the peas and other ingredients. This is a very versatile recipe and can be modified by changing the broth, vegetables, and/or herb and spice selection.
Season to taste with marjoram, black pepper, basil, thyme, cumin, Italian seasoning, 2 bay leaves, parsley and oregano. This recipe can be made in a slow-cooker by cooking on low all day. Recipe courtesy of Penny Kris-Etheron, PhD, for The Oldways Table.
Split Pea and Melted Eggplant Soup
- 5 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 to 2 cloves garlic, crushed
- 2 (14-ounce) cans chicken broth
- 8 ounces split peas
- 2 baby eggplants, peeled and chopped
- Splash of white wine (optional)
- Dash of hot sauce (optional)
- 1 (14-ounce) can stewed tomatoes
- Fresh herbs of choice to taste
- Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery and garlic, and sauté for about 5 minutes, until the onions are translucent.
- Add the herbs and cook for 30 seconds. Add the broth, split peas, eggplants, wine, and hot sauce and cook over medium heat for about 1 hour, until the eggplant disappears or "melts."
- Add the stewed tomatoes and simmer for 1 hour more. During cooking, add water and herb as needed. Serve hot.
Per Serving (6): Calories: 306, Protein: 13 grams, Fat: 12 grams, Saturated Fat: 2 grams, Carbohydrates: 39 grams, Fiber: 15 grams, Sodium: 417 mg
Per Serving (8): Calories: 230, Protein: 10 grams, Fat: 9 grams, Saturated Fat: 2 grams, Carbohydrates: 29 grams, Fiber: 11 grams, Sodium: 313 mg