Roasted Eggplant Soup

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

Serves 4

Adapted from Smitten Kitchen

Ingredients:

3 medium tomatoes, halved

1 large eggplant (about 1 1/2 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

1/4 cup heavy cream

Parmesan Cheese, for sprinkling

Procedure:

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.

02:17 PM
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- dinner, eggplant, healthy, homemade, roasted, soup
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Baked Eggplants & Zucchinis

This is our favorite way to eat eggplants, this baked vegetable dish is perfect for cold days. The mixture of herbs, tomato sauce and cheese together with the meaty texture of the eggplants is as comforting as comfort food can get! You can pair this with a salad, or with soup and is great for a casual and quick lunch or a satisfying dinner. Kids love it too.

Baked Eggplants and Zucchini

A The Foodies’ Kitchen Original recipe
Yields: Enough for about 4 servings

Ingredients:
2 small eggplants, thinly sliced
1 zucchini, sliced
2 plum tomatoes, sliced
½ cup breadcrumbs
1 ½ cups Italian style tomato sauce
1/4 teaspoon oregano
½ cup Parmesan cheese
1 cup mozzarella cheese
Salt and pepper to taste

Procedure:

Cover bottom of a medium sized Pyrex with olive oil.
Arrange eggplant slices, pour some of the sauce over them (not a lot, just enough to thinly cover them), sprinkle with breadcrumbs, ¼ cup cheese, a bit of Parmesan, and oregano.
Then arrange the zucchini and tomato slices and repeat the same topping, this time sprinkle with salt and pepper to taste.
Arrange another layer of eggplants, and repeat the topping. End with a thick layer of mozzarella and remaining Parmesan cheese. Sprinkle breadcrumbs at the very top.
Bake at 375º for 20 minutes

11:33 AM
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- Baked, Cheese, eggplant, vegetarian, zucchini
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