Grated Eggplant Soup


Rate this Recipe: 

No votes yet

If members of your family don’t like eggplant, this unusual soup may change their minds.


1 to 2 tablespoons oil
1 eggplant, peeled and grated
1 onion, peeled and chopped
2 teaspoons chopped basil
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
1/4 teaspoon pepper
1 cup milk
2 cups vegetable stock or vegetable cooking water
2 tablespoons soy sauce or Tamar
1/4 cup sherry


Heat oil in skillet and saute eggplant, onion, basil, and garlic until tender; stir occasionally to prevent sticking. Melt butter in soup kettle, sprinkle with flour and pepper, and stir over low heat until blended. Slowly add milk, stirring until well blended and thickened. Add vegetable stock, soy sauce, and sherry. Stir in eggplant mixture, blending well. Heat thoroughly, but do not boil.

Cooking & Recipes


Serves 4

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

0.00 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.