Main Dishes

Eggplant Raviolini Soup with Mozzarella Focaccia Biscuits

Lisa Longley
May 16, 2013
1
6
Eggplant Raviolini Soup:
2 TBSPs butter
1 medium eggplant, diced into 1/4 inch cubes
2 cloves of garlic, minced
32 ounces of vegetable stock
28 ounces diced tomatoes (I like Muir Glen that is seasoned with basil)
1 pound of raviolini (though you can certainly use ravioli or tortellini and it will be equally delicious)

Mozzarella Focaccia Biscuits
prepackaged biscuits
olive oil spray
shredded mozzarella
parmesan cheese
dried basil & oregano
garlic salt
Eggplant Raviolini Soup Melt the butter in your favorite soup pot over medium heat. Add the eggplant and garlic, season lightly with salt and pepper, and cook until the eggplant gets soft, about five...
See the full directions on my site
Nutritions

Calories
66

Sodium
773mg
32% DV

Fat
8g
13% DV

Protein
2g
5% DV

Carbs
6g
2% DV

Fiber
2g
11% DV
Dinner Baked

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2 T salted butter
1 lb. peeled and deveined cooked shrimp
1 stalk celery
2 green onions
1/3 c mayonnaise
1 t lemon juice
1 t white vinegar
1 T minced fresh dill
1/4 t Old Bay seasoning
1/4 t sugar
Kosher salt and black pepper ( to taste )
4 hot dog buns
4
  • Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
  • In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice,...
    See the full directions on my site
Nutritions

Calories
248

Sodium
870mg
36% DV

Fat
7g
11% DV

Protein
19g
38% DV

Carbs
23g
8% DV

Fiber
3g
14% DV