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Burnt Eggplant, Basil, and Moghrabieh Soup
NEW YORK FOOD JOURNAL13Ingredients
45Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 eggplants (small, about 2½ pounds)
- neutral cooking oil (Sunflower or other)
- 1 yellow onion (medium, sliced)
- 1 Tbsp. cumin seeds (freshly ground, or ground cumin)
- 1 1/2 tsp. tomato paste
- 2 tomatoes (large, diced)
- 1 1/2 cups chicken stock
- 1 2/3 cups water
- 4 cloves garlic (crushed)
- 2 1/2 tsp. sugar
- 2 Tbsp. lemon juice
- 1/2 cup cous cous (moghrabieh or giant)
- 2 Tbsp. shredded basil
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium170mg7% |
| Potassium1970mg56% |
| Protein14g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber23g92% |
| Sugars22g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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