* Exported from MasterCook *
Moroccan Eggplant and Summer Squash Soup - L'Hamraak
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
salt
1 medium eggplant -- peeled, cut into 1/2-inch cubes
1/2 cup olive oil
1 large summer squash -- or zucchini (about 7 or 8-inches long), cut into 1/2-inch cubes
1 small onion -- finely chopped
3 cloves garlic -- crushed
3 tablespoons finely chopped fresh cilantro leaves
2 large tomatoes -- finely chopped
1 teaspoon cumin
1 teaspoon pepper
5 1/2 cups water
Sprinkle salt on eggplant cubes and place in a strainer. Top with a weight
and allow to drain for 45 minutes.
Heat oil in a large saucepan; add squash and saute over medium heat for 3
minutes. Stir in eggplant, onion, garlic, and cilantro; saute, stirring
constantly for 5 minutes, adding more oil if necessary.
Stir in remaining ingredients and bring to boil. Lower heat, cover, and
simmer for 30 minutes, adding more water if necessary. Taste and add salt
if needed. Serve hot.
Serves 8 to 10
ON a trip through the Anti-Atlas Mountains of Morocco, I stopped at
village restaurant where I was served this soup.
Cuisine:
"Moroccan"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 137 Calories; 12g Fat (77.1%
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch)
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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