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Daniel Patterson's Roasted Eggplant Soup
http://www.chow.com/recipes/29922-daniel-pattersons-roasted-eggpla...
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Ingredients
categorized
original
4 1/2 to 5 pounds Chinese or Japanese eggplant
5 tablespoons olive oil, plus more as needed
Coarse sea salt
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
About 4 cups (1 quart) low-sodium vegetable broth
1/4 teaspoon red pepper flakes
Ice
5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
1 1/2 teaspoons sherry vinegar, plus more as needed
Freshly ground black pepper
4 ounces fresh Romano beans
2 ounces Padrón peppers
1/8 preserved lemon
1 medium zucchini, trimmed, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1 cup cherry tomatoes, large dice
1/3 cup tightly packed purslane leaves
1/4 cup loosely packed purple basil leaves
Edible flowers, for garnish
Ingredients
categorized
original
Produce
Basil, loosely packed purple leaves
(
1/4
cup
)
Cherry tomatoes, large
(
1
cup
)
Chinese or japanese eggplant
(
4 1/2
pounds
)
Cumin seeds, whole
(
1/2
teaspoon
)
Preserved lemon
(
1/8
)
Romano beans, fresh
(
4
ounces
)
Zucchini, medium
(
1
)
Canned Goods
Vegetable broth, low-sodium
(
4
cups
)
Condiments
Sherry vinegar
(
1 1/2
teaspoons
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Coriander seeds, whole
(
1/2
teaspoon
)
Olive oil
(
5
tablespoons
)
Padron peppers
(
2
ounces
)
Red pepper flakes
(
1/4
teaspoon
)
Sea salt, Coarse
(
1
)
Drinks
Ice
(
1
)
Lemon juice, freshly squeezed
(
5
tablespoons
)
Other
Edible flowers, for garnish
1/3 cup tightly packed purslane leaves
Preparation
Read recipe preparation on
chow.com
Chow
www.chow.com
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Social Stats
36.4
Rating
1-100
10
Tweets
17
Facebook
Likes
1
StumbleUpon
Views
8
PinterestPins
Recipe Stats
Published August 8, 2011 (1 year ago).
8 people saved this recipe.
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