Arbëreshë Eggplant and Tomato Soup (Supë me Patëllxhanë)

Supë me Patëllxhanë is a traditional Arbëreshë eggplant and tomato soup that is bursting with flavor and perfect for a cozy night in. This hearty soup is a staple in Arbëreshë cuisine and is sure to warm you up on a chilly evening.

Arbëreshë Eggplant and Tomato Soup (Supë me Patëllxhanë)

Ingredients

  • 2 large eggplants, cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 tomatoes, diced
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic, and sauté until softened.
  3. Add the eggplant and cook until it starts to brown.
  4. Stir in the diced tomatoes and vegetable broth. Season with salt and pepper.
  5. Simmer for 30 minutes, or until the eggplant is tender.
  6. Adjust seasoning if needed, then serve hot, garnished with fresh basil.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
5g
Fat
10g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Soup ladle Serving bowls

Serving suggestions

Serve the Supë me Patëllxhanë with crusty bread for a complete meal.

Tips & tricks

For a creamier texture, you can blend a portion of the soup before serving.

Cost

$10