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Daniel Patterson's Roasted Eggplant Soup Recipe
- 4 1/2 to 5 pounds Chinese or Japanese eggplant
- 5 tablespoons olive oil , plus more as needed
- Coarse sea salt
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole cumin seeds
- 1/4 teaspoon red pepper flakes
- 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
- 1 1/2 teaspoons sherry vinegar , plus more as needed
- Freshly ground black pepper
- 4 ounces fresh Romano beans
- 2 ounces Padrn peppers
- 1 medium zucchini , trimmed, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 1 cup cherry tomatoes , large dice
- 1/3 cup tightly packed purslane leaves
- 1/4 cup loosely packed purple basil leaves
- Edible flowers , for garnish
Directions:View on Chow
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