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Roasted Eggplant Black Bean Soup

Ned Bell
Prep time30 minutes
Cook time30 minutes
DifficultyModerate
Serves8
Average: 3.5 (8 votes)Your rating: None

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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avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

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