Best 3 Eggplant Zuppa Recipes

Feast your taste buds on a culinary journey with our tantalizing Eggplant Zuppa, a symphony of flavors and textures that will transport you to culinary heaven. This delectable soup is a delightful blend of roasted eggplant, aromatic spices, and a velvety broth, creating a rich and satisfying experience.

Dive into our collection of Eggplant Zuppa recipes, each offering a unique twist on this classic dish. From the traditional Italian Zuppa di Melanzane to the vibrant Moroccan Harira, these recipes cater to diverse palates and dietary preferences.

Indulge in the rustic charm of our Roasted Eggplant Zuppa, where smoky eggplant mingles with earthy mushrooms and sweet bell peppers in a flavorful broth. For a lighter option, try our Mediterranean Eggplant Soup, where fresh eggplant, tomatoes, and herbs dance together in a vibrant symphony of flavors.

If you're craving a taste of the Orient, our Thai Eggplant Soup will tantalize your senses with its aromatic blend of lemongrass, galangal, and coconut milk. And for a hearty and comforting meal, our Moroccan Harira is a delightful fusion of eggplant, lentils, and tender lamb, simmered in a rich tomato broth.

No matter your culinary preferences, our Eggplant Zuppa recipes offer a delightful adventure for your taste buds. Prepare to be captivated by the vibrant flavors and textures of this versatile vegetable, transformed into a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA ALLA NORMA (EGGPLANT PASTA)

Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories Mains

Number Of Ingredients 15

Ingredients

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Steps:

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS

Grilled Eggplant, Zucchini and Peppers image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

Heat a grill to medium high.
Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS

Roasted Eggplant, Zucchini, and Chickpea Wraps image

The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 4

Number Of Ingredients 15

Ingredients

1 tablespoon balsamic vinegar
1 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh oregano leaves
Vegetable oil, cooking spray
1 large eggplant, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
1 cup drained canned chickpeas, rinsed
6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
1/2 teaspoon coarse salt
Freshly ground pepper
4 ounces fresh part-skim mozzarella, thinly sliced
4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

Steps:

Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.

Nutrition Facts : Calories 305 g, Cholesterol 47 g, Fat 15 g, Fiber 2 g, Protein 13 g, Sodium 502 g

Tips:

Choose the right eggplant: Select eggplants that are firm, shiny, and have a deep purple color. Avoid eggplants with blemishes or wrinkles.
Prepare the eggplant properly: Cut the eggplant into cubes or slices and sprinkle with salt. Let it rest for 30 minutes to draw out the bitterness. Rinse the eggplant and pat it dry before cooking.
Cook the eggplant thoroughly: Eggplant should be cooked until it is tender and slightly caramelized. This will bring out its full flavor and prevent it from becoming mushy.
Use a variety of flavors: Eggplant pairs well with a variety of flavors, such as tomatoes, garlic, onions, herbs, and spices. Experiment with different flavor combinations to create a delicious and unique dish.
Serve the eggplant zuppa immediately: Eggplant zuppa is best served hot or warm, as the flavors will meld together and the soup will thicken slightly as it cools.

Conclusion:

Eggplant zuppa is a delicious and versatile soup that can be enjoyed as a starter, main course, or side dish. It is a great way to use up leftover eggplant and is also a good source of vitamins, minerals, and antioxidants. With its rich flavor and creamy texture, eggplant zuppa is sure to be a hit with your family and friends.