Reviewed: May 7, 2009

This recipe was quite nice. The only changes I have done due to the lack of the correct amount of tomato paste and no half and half. I had only 1 tbsp of paste so I added about 1/2 of diced tomatoes with not too much juice. And subed the half half for milk with 1tbsp of cornstarch in it for thickening agent.The final result was quite good since I am not a big fan of eggplant.

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Reviewer:

LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Mar. 13, 2009

I made this as written, except for omitting Worcestershire sauce. Delicious!!! Very filling, and a nice warming soup for a cold day. I think next time I will increase the cayenne, as I couldn't tell there was any. This is definitely a keeper!

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Reviewer:

ccrowley

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

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Reviewed: Jan. 16, 2009

This soup was hearty and so flavorful. The only thing I did different was added Thyme and two shredded carrots. It's great with a hearty grain bread to dip in it. Try this soup, you won't regret it.

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Kara F.

Cooking Level: Expert

Living In: Longview, Washington, USA

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Reviewed: Jan. 4, 2008

YUM! YUM!! YUMMY!!! I made this on a whim, looking for a creative way to prepare eggplant and this is it! My husband and I will probably eat the whole pot before tomorrow's lunch! I didn't make any changes - used all fresh veggies in my new food processor and it is delicious! Thanks for posting such a healthy alternative to "fried eggplant"! KUDOS!!! :)

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shawna

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Reviewed: Nov. 7, 2007

I found this pretty easy to make (I did it in stages--roasted the eggplants in the morning and put it together in the afternoon) and it really is good--filling as another person mentioned. It benefits from having a splash of worchestershire sauce in it, and it is great with some chewy bread.

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DrSteggy

Cooking Level: Beginning

Home Town: Franklin, New Jersey, USA

Living In: Belleville, New Jersey, USA

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Reviewed: Jun. 13, 2007

Made it today and turned out great! I don't have a processor so I just diced the eggplant after roasting. Also added sliced baby red potatoes. Filling and has nice sweet garlic flavour!

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