Vegetable Soup With Eggplant (Aubergine) Dumplings

Recipe by CoolMonday
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SOUP:
  • Peel eggplant, cut all eggplant into 1 inch cubes, sprinkle with salt.
  • Put in a strainer to drain for an hour, then dry with paper towel. Put aside 1/2 cup for dumplings.
  • Heat large pot and add olive oil.
  • Add eggplant (all except the 1/2 cup), onion, garlic and saute for 3 minutes.
  • Add wine and reduce for 30 seconds.
  • Add water.
  • Stir in all garbanzo beans.
  • Stir in remaining soup ingredients.
  • Bring to boil and reduce heat to simmer, until all vegetables are tender.
  • DUMPLINGS:
  • Heat small pan on stove. Add olive oil.
  • Saute eggplant for 3 minutes. Set aside to cool.
  • Mix flour, salt, baking powder, and milk in a bowl.
  • Blend in eggplant and oregano.
  • Using a tablespoon, drop spoonfuls onto simmering soup, about 12 dumplings.
  • Keep in mind that the dumplings will expand as they cook.
  • Cook 15 minutes uncovered, 15 minutes covered.
  • Serve in bowls, sprinkle with feta cheese.
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