For the love of eggplant

5 Feb

Eggplant and White Bean Soup

I love this soup!  This is a great low-calorie alternative to my long time favorite eggplant casserole made with cheese and stuffing.   This soup recipe is very easy, since I have frozen eggplant from Mom’s garden.  Thaw the cooked eggplant, sauté one onion and add two cans of white beans.  Season with lemon juice, salt and pepper.  I found the recipe on thestonesoup.com.  Jules Clancy is a Australian food scientist who has blogged about her speciality for six years.  She does an amazing job developing recipes.

“Try it.  You’ll like it.” 🙂

One Response to “For the love of eggplant”

  1. Candace February 6, 2012 at 12:09 pm #

    I checked out the thestonesoup.com. Interesting blog. Right up my alley … 5 ingredients, 10-minute recipes. Plus, I’m a soup lover. Joe and I had some great soups in Brown County. The morning cook at Muddy Boots Cafe (in Nashville) makes extraordinary soups.

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