roasted eggplant and garlic soup
I'm in the middle of making this soup for the second time this weekend. I made it Saturday for 
paddleball's birthday, and my family so salivated at the description of it that they asked me to make it for them today.
2 sicilian eggplants split lengthwise
2 (or 3 if small) onions halved
2 heads garlic, tops sliced off
olive oil
4+ cups of stock (I used chicken)
salt and pepper to taste
Preheat oven to 400°F. Oil a cookie sheet and place vegetables cut side down. Roast in oven for 40 minutes until everything is nice and soft. When cool enough to handle, scrape eggplant and garlic from their skins into a pot, add onions. Add enough stock to cover and bring to a boil. Simmer 10 minutes. Allow to cool and puree in batches in food processor. Return to pot, and add remaining stock. Adjust seasoning. Bring to a boil before serving.
The original recipe, clipped from the Toronto Star, also adds a spoonful or balsamic vinegar or lemon juice, which I forgot, and a pureed roasted red pepper blended with some balsamic vinegar or lemon juice to swirl on the surface of each serving, which I just decided not to bother with. I also probably used more eggplant than they intended, because it was pretty thick with the 3 cups of stock it specified. It said about 2 pounds, if I recall correctly, and what I used, along with the garlic and onions, nicely filled a cookie sheet.
Eta: after it was pureed, I decided to simmer it half an hour with a bay leaf. Also, watch out with canned stock. Too salty undiluted (and no, Steph, Elaine, these cans said not to dilute.) I used powdered bouillon on Saturday.
paddleball's birthday, and my family so salivated at the description of it that they asked me to make it for them today.2 sicilian eggplants split lengthwise
2 (or 3 if small) onions halved
2 heads garlic, tops sliced off
olive oil
4+ cups of stock (I used chicken)
salt and pepper to taste
Preheat oven to 400°F. Oil a cookie sheet and place vegetables cut side down. Roast in oven for 40 minutes until everything is nice and soft. When cool enough to handle, scrape eggplant and garlic from their skins into a pot, add onions. Add enough stock to cover and bring to a boil. Simmer 10 minutes. Allow to cool and puree in batches in food processor. Return to pot, and add remaining stock. Adjust seasoning. Bring to a boil before serving.
The original recipe, clipped from the Toronto Star, also adds a spoonful or balsamic vinegar or lemon juice, which I forgot, and a pureed roasted red pepper blended with some balsamic vinegar or lemon juice to swirl on the surface of each serving, which I just decided not to bother with. I also probably used more eggplant than they intended, because it was pretty thick with the 3 cups of stock it specified. It said about 2 pounds, if I recall correctly, and what I used, along with the garlic and onions, nicely filled a cookie sheet.
Eta: after it was pureed, I decided to simmer it half an hour with a bay leaf. Also, watch out with canned stock. Too salty undiluted (and no, Steph, Elaine, these cans said not to dilute.) I used powdered bouillon on Saturday.