Creamy Mediterranean-Thai Eggplant and White Bean Delight
Elevate your pantry basics with this Creamy Mediterranean-Thai Eggplant and White Bean Delight! This hearty soup marries the rich textures of roasted eggplant and creamy white beans, infused with fragrant herbs and spices. Perfect for chilly evenings or as a satisfying meal prep option, this dish is not only delicious but also incredibly easy to prepare. The blend of flavors from coconut milk, fresh basil, and a hint of umami from fish sauce creates a uniquely comforting experience. With simple ingredients you probably already have at home, this soup is destined to become a family favorite. Plus, be prepared for cozy arguments over who gets the last portion—it’s that good!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Globe eggplant
1 large (divided)
Yellow onion
1 medium (divided)
Garlic
2 teaspoons (minced)
Scallions
2 (chopped and divided)
White beans
1 (15 ounce) can (divided)
Fresh basil
1/4 cup (chopped and divided)
Red pepper
1/4 cup (diced and roasted)
Coconut milk
1 (15 ounce) can (none)
Vegetable broth or Chicken broth
1 cup (none)
Dry sherry
1 tablespoon (none)
Soy sauce or Liquid aminos
1 teaspoon (or 2 teaspoons)
Fish sauce
1 teaspoon (optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the eggplant by cutting off both ends and slicing it lengthwise into two halves.
3
Line a baking sheet with foil or parchment paper; spray it lightly with cooking spray and lay the eggplant cut-side down. Bake for about 45 minutes until tender.
4
While the eggplant is roasting, finely grate half of the onion and chop the other half into small pieces.
5
Once the eggplant is done, remove it from the oven. From one half, scoop out the soft pulp and set aside. From the other half, cut into chunky cubes, discarding the peel if desired.
6
In a food processor, combine the scooped eggplant pulp, half of the white beans, half of the chopped basil, grated onion, minced garlic, and half of the chopped scallions. Blend until smooth.
7
Transfer the processed mixture to a crockpot, then stir in all remaining ingredients including the other half of the white beans, roasted red peppers, coconut milk, vegetable or chicken broth, dry sherry, soy sauce (or liquid aminos), and fish sauce (if using).
8
Cover and cook on low for 2 hours, stirring occasionally. Alternatively, you can simmer it in a pot on the stove over low heat for about 30 minutes.
9
Ladle the rich soup into bowls, garnishing with the remaining scallions and basil. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Mediterranean-Thai Eggplant and White Bean Delight.
What are the main flavor profiles of this soup?
This soup combines the rich textures of roasted eggplant and creamy white beans with Mediterranean herbs and Thai-inspired coconut milk and fish sauce.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
How long does the eggplant need to roast?
The eggplant should be baked for about 45 minutes until tender.
What type of eggplant is recommended?
The recipe calls for one large Globe eggplant.
Do I need to peel the eggplant before roasting?
No, you slice it lengthwise and bake it cut-side down; you can discard the peel later if desired.
How do I prepare the onion for this recipe?
Finely grate half of the onion and chop the other half into small pieces.
Which ingredients should be blended in the food processor?
Combine the scooped eggplant pulp, half of the white beans, half of the chopped basil, grated onion, minced garlic, and half of the chopped scallions.
Can I cook this recipe in a crockpot?
Yes, cover and cook the mixture on low in a crockpot for 2 hours.
Is there a faster stovetop method?
Yes, you can simmer the mixture in a pot on the stove over low heat for about 30 minutes.
What kind of white beans should I use?
The recipe uses one 15-ounce can of white beans.
Is this recipe suitable for vegetarians?
It is tagged as vegetarian, but ensure you use vegetable broth and omit the optional fish sauce.
What can I use instead of soy sauce?
Liquid aminos can be used as a substitute for soy sauce.
Is fish sauce a mandatory ingredient?
No, fish sauce is listed as optional for an added hint of umami.
What type of broth is recommended?
You can use either vegetable broth or chicken broth.
How much coconut milk is required?
One 15-ounce can of coconut milk is needed.
What is used as a garnish?
Ladle the soup into bowls and garnish with the remaining scallions and fresh basil.
How much garlic does the recipe require?
The recipe requires 2 teaspoons of minced garlic.
What role does the dry sherry play?
Dry sherry is added to the mixture to enhance the depth of flavor.
How many scallions do I need?
You will need 2 scallions, chopped and divided.
How much fresh basil is used?
The recipe calls for 1/4 cup of chopped fresh basil.
What type of red pepper is used in this soup?
Use 1/4 cup of diced and roasted red pepper.
How should I prepare the baking sheet for the eggplant?
Line it with foil or parchment paper and spray it lightly with cooking spray.
What do I do with the second half of the eggplant?
While one half is pulped and blended, the other half is cut into chunky cubes and added to the soup.
Is this recipe good for meal prep?
Yes, it is described as a satisfying meal prep option that is easy to prepare.
What is the texture of the soup?
It is described as a creamy and hearty soup.
Can I use liquid aminos if I have a soy allergy?
Liquid aminos are often used as a soy sauce substitute, but check labels as some are made from soy.
How much soy sauce is needed?
Use 1 teaspoon of soy sauce, or up to 2 teaspoons if desired.
Is this a 'pantry challenge' recipe?
Yes, it is designed to elevate pantry basics into a delicious meal.
What makes this soup 'Mediterranean-Thai'?
The Mediterranean influence comes from eggplant, beans, and basil, while the Thai influence comes from coconut milk and fish sauce.