The eggplant, aubergine or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. It is closely related to the tomato and potato and is native to southern India and Sri Lanka.
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- Tomato Eggplant Soup with Couscous Tomatoes combined with vegetable stock and herbs.
- Stuffed Eggplant Soup Tomato concassé, peppers, andouille sausage, shrimp, and cream are combined with chicken stock.
- Mediterranean Eggplant Soup Contains Italian herb mix, tomato, garlic, and onion. Six to eight servings.
- Eggplant Miso Soup Short ingredient list that contains tofu, carrots, and scallions.
- Vegetable Eggplant Soup Celery, turnips, tomato, carrots, and onion are combined with chicken stock to make ten servings.
- Cream of Eggplant Soup Using celery, potato, and cream with chicken stock making six servings.
- Roasted Eggplant Soup Combines cream, stock, and bell pepper. Four servings.
- Smoky Eggplant Soup Made with chicken broth, parmesan, and herbs.
- Eggplant Stew Calls for eggplant, onion, tomatoes, and lemon juice. Serves eight.
- Roasted Eggplant Soup Using tomatoes, goat cheese, stock, and cream.