Friday, March 5, 2010

Spicy Peanut and Eggplant Soup

Here's my second recipe from Veganomicon.  I picked it because the only ingredients I had to buy specially for it were the fresh veggies.



It was another unmitigated success.  Creamy and spicy and satisfying, with smoky, chewy chunks of eggplant and sweet carmelized shallots.  I don't know if it was the salting before cooking that they recommend or the long saute, but the eggplant had a particularly nice, rich flavor.  And I love eggplant, anyway.


at 4:15 PM
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6 comments:

  1. The Lady CoquetApril 3, 2010 at 4:01 PM

    I love eggplant too. This looks so good. Keep the vegan dishes coming. You might make a convert out of me.

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  2. Jennifer JacobsApril 5, 2010 at 11:21 AM

    Thanks, Kath! Hey, I was wishing this weekend that you would post your spring roll recipe...

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  3. The Lady CoquetApril 6, 2010 at 4:38 PM

    That's pretty funny. I made salmon spring rolls today on a whim. Next time I make my steak spring rolls, I'll take pics and add it to my blog. The salmon rolls are up though.

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  4. Rebecca SheesleyApril 7, 2010 at 11:23 AM

    The soup looks fantastic! Too spicy for the girls, you think? perhaps with a milder chili...

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  5. Jennifer JacobsApril 7, 2010 at 12:59 PM

    Hey, Becky! Maybe a little hot for the girls. You could probably even leave the jalapeno out. I'm sure they would love peanut butter soup!

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  6. Rebecca SheesleyApril 7, 2010 at 9:11 PM

    It sure seems like they would like it! This is another I'd like to try :http://www.nytimes.com/2010/04/07/dining/07apperex.html?ref=dining
    It's carrot tahini soup!

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