Mediterranean Thai Eggplant White Bean Soup

"This is the first of my Pantry Challenge recipes. I am making a dish from whatever I have at home already - those ingredients which are "just waiting around." This soup came out quite nicely, with a great texture and a wonderfully creamy and rich taste! The leftovers didn't last long, either... hubby and I ended up "fighting" over who got the last bit. :)"
 
Mediterranean Thai Eggplant White Bean Soup created by Julesong
Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees F.
  • Cut the ends off the eggplant then cut the eggplant lengthwise.
  • Spray a baking sheet with cooking spray and lay the eggplant pieces cut-side-down on the sheet; bake the eggplant in the oven for 45 minutes.
  • While eggplant is baking, grate half of the onion (you want the grated texture and intense flavor of the onion juice without the chopped texture) and chop the other half.
  • When the eggplant is done, take one half and simply scoop out the soft inner parts; the other half you want to cut into chunky cubes (you can leave the peel on or not- it's up to you- but I removed it); turn off the oven.
  • In a food processor, put half of the white beans, half of the chopped basil, the chopped onion (not the grated half), the garlic, half of the chopped scallions, and the half of the eggplant that you scooped out; whir the mixture until it is smooth.
  • Put the processed mixture in a crockpot and add the remaining ingredients (including the other half of the divided items), and heat on low for 2 hours; alternately you could simmer it on the stove for 30 minutes.
  • This is a very rich-tasting soup, so smallish servings can be a good idea.
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@Julesong
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@Julesong
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"<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>"
 

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  1. Topsy K.
    OMG this was AMAZING! I am not vegan or anything but I had to make this for my husband who is doing some sort of Easter fast for his Eastern Orthodox church. At any rate, we made this together and it was really good! I will certainly make this again!
     
  2. zannah17
    The flavors just didn't come out like I thought they would. I made just as directed. If I made it again, I would use more garlic and ad salt & pepper.
     
  3. Steingrim
    This soup was great! Rich and flavorful. The different textures of the pureed versus the non pureed halves are really worth the time to do them. I am looking forward to the next time this soup makes an appearance in our kitchen!
     
  4. flower7
    This was good but it needed something that I couldn't quite put my finger on. I think I will try adding some tomato or tomato sauce to it. I ended up pureeing all of the eggplant and also the red peppers just because it was easier. I also used the food processor on the whole onion instead of grating & chopping. I roasted the eggplant ahead and then cooked it all the rest of the way on the stovetop the next day.
     
  5. Julesong
    Mediterranean Thai Eggplant White Bean Soup Created by Julesong
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