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Roasted Eggplant Black Bean Soup

Ned Bell
Prep time30 minutes
Cook time30 minutes
DifficultyModerate
Serves8
Average: 3.3 (7 votes)Your rating: None
See video

Adagio™ Baby Eggplants build the flavors in the recipe and don’t add any bitterness to its big bold taste.

  • 3 cups black beans
  • 2 whole Adagio™ Baby Eggplants, halved
  • olive oil
  • kosher salt and cracked black pepper
  • 1 white onion, diced
  • 1 stalk celery, diced
  • 1 medium carrot, diced
  • 1 Tbsp. Mexican oregano
  • 4 cloves of garlic
  • 2 bay leaves

Instructions:

  1. Soak black beans in 8 cups of cold water overnight.
  2. Sprinkle Adagio™ eggplants with olive oil and salt and roast at 375ºF for 30 minutes. Remove from oven and scrape out the flesh.
  3. In a large pot over medium heat sauté white onions with carrots, celery, garlic and oregano.
  4. Add black beans and soaking liquid. Add Adagio™ eggplant flesh, bay leaf and cook for 30 minutes until beans are tender.
  5. Remove bay leave and purée.
  6. Season with salt and pepper. 

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