Eggplant béchamel soup Calories

To make eggplant béchamel soup, roast and peel the eggplant, then stir it into béchamel made with butter, flour and milk. Thin the mixture with warm stock, simmer until smooth and season to taste.

Eggplant béchamel soup is usually made with cooked, often roasted, eggplant rather than raw eggplant. Roasting softens the flesh and adds a smoky flavor; peel away charred skin before adding it to the béchamel.

Yes, you can make eggplant béchamel soup with unsweetened plant milk or stock instead of dairy milk. The flavor and thickness will change, so add the liquid gradually and simmer until the soup reaches the consistency you want.

Yes, eggplant béchamel soup can be frozen, though the béchamel may separate or turn grainy when thawed. Freeze it in airtight portions, thaw it in the refrigerator, then warm it gently while whisking until the texture comes together.

Serve eggplant béchamel soup with crusty bread, a crisp green salad or a simple grain side. Its creamy texture pairs well with fresh, lightly dressed accompaniments rather than another rich or cheese-heavy dish.

Eggplant béchamel soup is often lumpy because the milk was added too quickly to the flour-and-butter mixture, or the sauce was not whisked steadily. Add warm milk gradually and whisk until smooth before stirring in the eggplant and stock.

Yes, peel the eggplant after roasting it for a smoother eggplant béchamel soup. Roasted skin can taste bitter or feel tough in the finished soup; a little charred flesh is fine, but remove loose, blackened skin.

Yes, eggplant béchamel soup can be made ahead and refrigerated in a covered container for about three days. Reheat it gently on the stove, stirring often; add a little stock or milk if it has thickened.

For smooth eggplant béchamel soup, cook the roasted eggplant until very soft, remove the skin and blend the soup after adding the stock. Blend carefully in batches if it is hot, then return it to the pot and warm gently.