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The eggplant, aubergine or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. It is closely related to the tomato and potato and is native to southern India and Sri Lanka.
http://www.recipesource.com/soups/soups/08/rec0849.html
Using celery, potato, and cream with chicken stock making six servings.
http://www.recipesource.com/ethnic/asia/japanese/00/rec0049.html
Short ingredient list that contains tofu, carrots, and scallions.
http://www.ivu.org/recipes/greek/eggplant-stew.html
Calls for eggplant, onion, tomatoes, and lemon juice. Serves eight.
http://www.angelfire.com/journal/wwrecipes/mediterr2.htm
Contains Italian herb mix, tomato, garlic, and onion. Six to eight servings.
http://www.recipesource.com/soups/soups/19/rec1906.html
Combines cream, stock, and bell pepper. Four servings.
http://www.food.com/recipe/roasted-eggplant-aubergine-soup-4897
Using tomatoes, goat cheese, stock, and cream.
http://www.recipesource.com/soups/soups/smoky-eggplant1.html
Made with chicken broth, parmesan, and herbs.
http://www.gumbopages.com/food/soups/stuff-eggplant.html
Tomato concassé, peppers, andouille sausage, shrimp, and cream are combined with chicken stock.
http://www.cyber-kitchen.com/rfcj/SOUPS/Tomato_Eggplant_Soup_wCouscous_-_pareve.html
Tomatoes combined with vegetable stock and herbs.
http://www.recipesource.com/soups/soups/05/rec0503.html
Celery, turnips, tomato, carrots, and onion are combined with chicken stock to make ten servings.
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