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Tomato Eggplant Soup with Cinnamon and Raisins

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Tomato Eggplant Soup with Cinnamon and Raisins

The perfect tomato eggplant soup with cinnamon and raisins recipe with a picture and simple step-by-step instructions.

  • 500 g Eggplant
  • 500 g Tomatoes
  • 2 Pc. Onions
  • 1 Pc. Clove of garlic
  • 1 tbsp Oil
  • 1 liter Vegetable broth
  • 75 g Raisins
  • 1 Pc. Cinnamon stick
  • 1 pinch Salt
  • Pepper from the grinder
  • 4 Pc. Leaf parsley stalks
  1. Cut the eggplant and tomato into pieces. Dice the onions and fry them in oil until translucent, add the garlic and then deglaze the vegetables and the vegetable stock. Simmer gently for about 8 minutes and then add the raisins and the cinnamon stick. Roughly chop the parsley and sprinkle over the soup.
Dinner
European
tomato eggplant soup with cinnamon and raisins

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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