Vegetarian

eggplant tahini soup is for Soup.

eggplant tahini soup takes 10 minutes to prepare.

eggplant tahini soup takes 50 minutes to cook.

eggplant tahini soup makes 6 servings.

The ingredients for eggplant tahini soup are:

One whole medium or large eggplant
one medium onion, chopped
olive oil, 1 tbsp
2 cloves garlic, minced
4 cups chicken or veggie broth
2 Tbsp tahini
1 Tbsp sherry

Here is how you make eggplant tahini soup:

Preheat oven to 350 degrees. Cut the eggplant in half lengthwise. Salt cut sides and let sit for a few minutes. wipe off the moisture, brush cut surfaces lightly with oil and place cut side down in a baking pan. Roast until soft, about 40 minutes.While it cooks, chop the onion and mince the garlic. Saute them both in remaining oil until soft. Don't let them get brown. When the eggplant is thoroughly soft, scoop the flesh out of the skin and add it to a food processor bowl with the onions, garlic and one or two cups of the broth. Process until smooth. Pour it into a saucepan with the remaining broth. Add tahini and sherry to taste, and gently heat while stirring to blend. Salt and pepper to taste.6 servings, about 1 cup each.Number of Servings: 6Number of Servings: 6Recipe submitted by SparkPeople user JILLINWONDER.

The nutritional information for eggplant tahini soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 99.3

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 636.4 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 3.1 g
• Protein: 2.1 g

The dietary needs meet for eggplant tahini soup is Vegan