Roasted Eggplant Garlic Soup
From midgelet 12 years ago
- 30 to make
- Serves 6
Call this an ugly duckling recipe. When I saw another restaurant patron order this greenish brown colored soup I asked what is was- gosh I had to try it. Glad I did , it was just delicious. Here is my version using the ingredients the chef told me he used. Read more It's a bit labor intensive but worth the effort! See less
Ingredients
- 1 very large eggplant shopping list
- 3 head of garlic shopping list
- olive oil shopping list
- 1 large onion shopping list
- 4 cups of chicken or vegetable stock shopping list
- salt, pepper, garlic powder shopping list
- cream to finish the soup shopping list
How to make it
- Cut unpeeled egg plant in half
- Prick skin deeply with tinges of a fork
- Brush unpeeled surface liberally with olive oil and place skin side down or up-doesn't matter in a roasting pan
- Place whole unpeeled heads of garlic in between eggplant
- Roast 425F until eggplant is soft and golden about 20 minutes or so
- However garlic will roast much quicker and remove when soft
- Cool and scoop out eggplant flesh and remove garlic from it's covering
- Meanwhile saute a chopped onion in olive oil till tender in a pot. Add the roasted garlic, eggplant and add the stock and bring to a boil
- Reduce heat and simmer 10 minutes or so.
- Season to taste with salt, pepper, garlic powder
- Stir in some cream to lighten up a bit.
- Using a hand blender or kitchen blender carefully puree the soup
- Optional but in my opinion better texture: carefully strain the soup to remove any seeds from the eggplant
- Serve hot.
- Garnish if desired with some fresh chopped herbs like basil or oregano
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