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    You are in: Home / Recipes / Eggplant (Aubergine) Parmesan Soup Recipe
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    Eggplant (Aubergine) Parmesan Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Beeks's Note:

    Eggplant parmesan is one of my favorite dishes and when saw this recipe in a newspaper converting it into a soup ,I just had to try it but unfortunately I haven't yet. So I'm leaving it all up to the wonderful chefs in ZAARLAND to try it and rate it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in a large non-reactive saucepan over medium heat.
    2. 2
      Add the onions,peppers and the eggplant.
    3. 3
      Saute 2 minutes Add the garlic,oregano and chilies and continue to saute until softened.
    4. 4
      Add the tomatoes and water and bring to a boil over high heat.
    5. 5
      Reduce heat and simmer 35-40 minutes or until vegetables are tender.
    6. 6
      Add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Eggplant (Aubergine) Parmesan Soup

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 472.1
     
    Calories from Fat 103
    21%
    Total Fat 11.4 g
    17%
    Saturated Fat 2.9 g
    14%
    Cholesterol 7.3 mg
    2%
    Sodium 721.2 mg
    30%
    Total Carbohydrate 75.1 g
    25%
    Dietary Fiber 6.7 g
    27%
    Sugars 8.3 g
    33%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    crushed tomatoes in puree

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