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
Split Pea Soup.jpg

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 *serves 6-8* Ingredients

  • 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
  • Water
  • Fresh herbs of choice to taste
  1. 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.
  2. 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.”
  3. Add the stewed tomatoes and simmer for 1 hour more. During cooking, add water and herb as needed. Serve hot.
Nutritional Analysis
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

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