Dominex Eggplant Soups and Stew

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Indian-Spiced Eggplant and Cauliflower Stew


Ingredients
6 Dominex Eggplant Cutlets, cubed
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
6 Dominex Eggplant Cutlets, cubed
3 cups cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt

Directions
Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds Toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

 

Eggplant and Butternut Squash Chili

Ingredients
1 Package Dominex Eggplant Burgers
1 tablespoon light olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 (14.5-ounce) cans Mexican-style stewed tomatoes, chopped
1 (16-ounce) can chili beans
1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
1 cup vegetable stock
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup frozen corn kernels

Directions

Heat olive oil in a Dutch oven over medium-high heat, add eggplant burgers (crumbled), bell pepper, onion and garlic until vegetables are softened.  Stir in the rest of the ingredients (except corn), bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.

Curry Roasted Red Pepper and Eggplant Soup


Ingredients
2 packages  Dominex Eggplant Cutlets, diced
2 red bell peppers
1 red onion, chopped
3 cloves garlic, minced,
2 tablespoons olive oil
4 cups vegetable broth
¼ cup + 2 tablespoons tahini or natural peanut butter
1 teaspoon curry
1 teaspoon garam masala
1 teaspoon chili powder
optional: 2 tablespoons cream, 1 teaspoon lemon juice, cayenne for sprinkling

Directions

Preheat oven to 450. Chop red peppers and eggplant. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes. Saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add broth, tahini, and spices. Add roasted vegetables. Let simmer for 5 minutes. Remove from heat and transfer to a blender. Puree until soup reaches desired consistency. Stir in cream and/or lemon juice. Sprinkle with cayenne and serve with warm bread.


Eggplant Meatball Soup


Ingredients
1 Package Dominex Eggplant Meatballs
1 teaspoon Italian seasoning
1 tablespoon extra virgin olive oil
1 onion, diced
3 medium carrots, diced
3 stalks of celery, diced
2 cups potatoes, diced
3 cloves garlic, minced
6 cups beef broth
1 (15 ounce) can fire roasted tomatoes, undrained
1 teaspoon Italian seasoning
2 bay leaves
1 teaspoon worcestershire sauce
salt and pepper
parmesan cheese and basil for topping

Directions

Heat oil in a large pot. Add Dominex Eggplant Meatballs. (I had to do two batches). Cook on medium high heat until brown on each side. Take meatballs out of the pan. Add in onion, carrots, celery and potatoes. Sauté for 3-4 minutes. (If not enough leftover oil from the meatballs add more.) Add in garlic and cook for an additional minute. Stir in broth, tomatoes, seasoning, bay leaves and Worcestershire sauce. Bring to a boil then simmer for 30 minutes. Add meatballs back to the soup and cook for an additional 15 minutes or until the meatballs are cooked all the way through and the potatoes are tender. Season with salt and pepper to taste. Serve hot with parmesan cheese and basil if desired.