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Daniel Patterson's Roasted Eggplant Soup Recipe


Daniel Patterson's Roasted Eggplant Soup Recipe Recipe

Ingredients:
  • 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:
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Rank

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