Eggplant Soup

Ingredients

2 eggplants, about 1 pound each
1 salt and pepper to taste

Preparation

1
Preheat the oven to 375F.
2
Remove the stems ffom the eggplants and cut them into 1/2-inch lengthwise slices. Brush both sides of the slices with olive oil, salt and pepper them, and place on baking sheets in a single layer.
3
Bake for 20 to 25 minutes, until lightly golden and completely tender when pierced with a fork. Using a spoon, remove the pulp from the skin.
4
Put the pulp and 2 cups of the broth into a food processor and process until smooth. (If you don't have a food processor pass the pulp through a food mill.) Pour into a saucepan, stir in the remaining broth, and gently heat until hot. Taste for salt and pepper. Add more broth for a thinner soup.
5
NOTE: There's no middle ground on the issue of eggplants: either you're an eggplant lover or an eggplant loather.
6
This recipe willsatisfy eggplant lovers. because it's thick, creamy, and all eggplant. Serve with garlic rolls or garlic bread and a tomato salad.

Tools

 



Yield:

1.0 servings

Added:

Friday, February 12, 2010 - 12:46am

Creator:

Anonymous

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