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Roasted Eggplant And Garlic Soup
1
1
Cup Roasted garlic
/2 Cup Chopped assorted mild herbs (such as basil; oregano, parsley, etc.)
Drizzle of olive oil
Salt; to taste
Freshly−ground black pepper; to taste
2
1
1
1
1
1
Large Eggplants
Tablespoon Olive oil
Cup Minced onions
Tablespoon Minced garlic
−1/2 Quart Vegetable or chicken stock
Cup Heavy cream
Cayenne pepper; to taste
Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and
a drizzle of olive oil together. Season with salt and pepper. Mix
thoroughly. Split the eggplant in half, lengthwise and smear the garlic
mixture over the top of each eggplant half. Place the eggplant on a baking
sheet and place in the oven. Roast the eggplant for 30 minutes or until the
eggplant is tender. Remove from the oven and cool. Using a spoon, remove the
flesh of the eggplant and discard the skin. Heat the oil in a 2−quart
saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the
roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the
stock and bring the liquid to a boil. Reduce to a simmer and cook for 10
minutes. Using a hand−held blender, puree the soup until smooth. Stir in the
cream and continue to simmer for 3 minutes. Season the soup with the salt
and the cayenne. This recipe yields 4 to 6 servings.
Roasted Eggplant And Garlic Soup
515
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