- 3 tomatoes, medium, cut in half
- 1 eggplant, large or 3 small ones, cut in half lengthwise
- 1 onion, medium, cut into 2 pieces
- 6 clove(s) of garlic, peeled
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) thyme, finely chopped
- 1 liter stock, chicken or vegetable
- 80 ml heavy cream 35%
- 100 g cream cheese, to serve
Roasted eggplant soup
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
Egg Free Diet
It is usually followed when someone is allergic to this food.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
Low in Sugars Diet
Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.
Αdd to my “Recipe Book”
Need to login
- Preheat oven to 200* C (390* F) Fan.
- Place the tomatoes, eggplants, onions and garlic in a large baking pan or two smaller ones.
- Brush the vegetables with olive oil and roast for 20 minutes. Remove the pieces of garlic so that they don’t burn. Continue roasting for another 25 minutes until the rest of the vegetables turn golden and dark brown in some areas. Well roasted but not burned.
- When ready, remove pan from oven. Remove the skin off of the eggplants and discard.
- Add all of the roasted vegetables to a pot along with the thyme and stock. Bring to a boil.
- Lower heat and simmer for 45 minutes, until the onions soften.
- Remove from heat and allow to cool a bit.
- Puree the mixture in a blender.
- Return to pot. Add the heavy cream. Season with salt and pepper and simmer again.
- Serve in bowls and top with homemade soft cheese.
You can also serve this soup with feta cheese or goat cheese or yogurt.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by