I had a couple of eggplants in my refrigerator’s vegetable drawer. They had been there for week already, I didn’t want them to spoil, but I didn’t feel like making Eggplant Parmesan with them, which was the initial purpose of buying them. I didn’t want to grill them either, because that meant cutting up other vegetables and taking out my griller, which is waaaaaaay at the back of one of my cabinets. I was too lazy. I found this eggplant recipe which seemed like a tasty alternative. Although it is time consuming (roasting the vegetables for about 50 minutes, then blend and then let it simmer for 45 min) you don’t have to do a lot of actual work. I will definitely make this again, the flavor is great and it is filling. Pair it with a nice salad and some toasted bread, and you’re set!
Roasted Eggplant Soup
Adapted from Smitten Kitchen
3 medium tomatoes, halved
1 large eggplant (about 1 ½ pounds), halved lengthwise (I used 2 smaller ones)
1 medium onion, halved
2 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups chicken stock or vegetable broth
¼ cup heavy cream
Parmesan Cheese, for sprinkling
- Preheat oven to 400°F.
- Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones.
- Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (otherwise they will burn) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots.
- Remove from oven and scoop eggplant from skin (or peel the skin, off with your fingers, which I found to be easier) into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
- Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper and sprinkled with cheese.
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