Serbian Chicken & Eggplant Soup  Serbian Chicken & Eggplant Soup 8201 serbian chicken eggplant soup

Serbian Chicken & Eggplant Soup

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recipe describe  Serbian Chicken & Eggplant Soup 39c45322b9343b85ccf225f46a477e4a l



Directions Checklist
  • Keep rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.


  • Lower every eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-sprint border on the perimeters and bottoms. Coarsely slice the flesh and situation aside.

  • Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Keep the shells, decrease-aspect up, on the prepared baking sheet and roast till tender, 20 to 25 minutes. Rob away from oven and delay oven temperature to broil.

  • Whereas the eggplant roasts, warmth the last 1 tablespoon oil in a tall skillet over medium-excessive warmth. Add onion; cook, stirring frequently, till softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, till fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring once rapidly, till the eggplant is tender, 8 to 10 minutes. Rob away from warmth; lag in parsley, olives and vinegar.

  • Divide the filling evenly amongst the eggplant shells; top every with 3 tablespoons feta. Broil till the cheese is melted and golden, 6 to 8 minutes. Sprinkle with new oregano and dill, if desired.

Weight reduction design Facts

Serving Size:

1 eggplant half

Per Serving:

268 energy; protein 7.4g; carbohydrates 23.7g; dietary fiber 8.2g; sugars 12.8g; elephantine 17.4g; saturated elephantine 5.3g; ldl cholesterol 25mg; vitamin a iu 1949.1IU; vitamin c 63.9mg; folate 89.8mcg; calcium 194.7mg; iron 1.9mg; magnesium 50.3mg; potassium 819.1mg; sodium 542.3mg.

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