Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

L'Hamraak (Moroccan Eggplant and Summer Squash Soup)

Soup - Vegetable - -

INGREDIENTS

Salt
1 medium eggplant, peeled and cut into 1/2 inch / 13 mm cubes
1/2 cup olive oil
1 large summer squash or zucchini (about 7-8 inches / 18-20 cm long) cut into 1/2 inch / 13 mm cubes
1 small onion, finely chopped
3 cloves garlic, crushed
3 T finely chopped cilantro (coriander)
2 large tomatoes, finely chopped
1 t cumin
1/2 t pepper
5 1/2 cups water

METHOD

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 the 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.

posted by Mr Falafel

[post a new comment]