Directions:
- Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside.
- In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste.
- To serve, place in bowls and top with sour cream and fresh thyme
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.62 Kcal (698 kJ) | ||
| Calories from fat | 70.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 12% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 283.53mg | 12% | |
| Potassium | 654.65mg | 14% | |
| Total Carbs | 19.24g | 6% | |
| Sugars | 10.52g | 42% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 6.31g | 13% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 0.8mg | 4% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 46.56 Kcal (195 kJ) | ||
| Calories from fat | 19.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 12% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 1% | |
| Sodium | 79.23mg | 12% | |
| Potassium | 182.93mg | 14% | |
| Total Carbs | 5.38g | 6% | |
| Sugars | 2.94g | 42% | |
| Dietary Fiber | 1.48g | 21% | |
| Protein | 1.76g | 13% | |
| Vitamin C | 2.3mg | 14% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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