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Prep
Difficulty
Medium
Time
Estimate
45 mins
Salt the eggplant. Roast the tomatoes & onions. Prepare the remaining ingredients for both. Ball up the eggplant patties, sear. Simmer the soup. Leftovers of the eggplant are great hot or cold. To take the soup on the go, pour into a thermos or microwavable safe dish.
Eggplant, parmesan, garlic & herbs come together for a faux meat experience that is mostly veggie. Form these large into patties to put on a bun or make them small and use them as you would meatballs. Almond meal was added for extra protein & texture, but if you can’t do the nuts substitute more breadcrumbs. Gluten-free crumbs could work for this or substitute half almond meal & flax meal, instead.
Roasting tomatoes brings out their natural sweetness. A little onion, garlic and broth is all you need to complete this soup. Build from here, adding your favorite herbs, spices or even beans or pasta.
