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.
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
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until softened.
- Add the eggplant and cook until it starts to brown.
- Stir in the diced tomatoes and vegetable broth. Season with salt and pepper.
- Simmer for 30 minutes, or until the eggplant is tender.
- 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