Eggplant Soup
By: Anonymous
Published: Friday, February 12, 2010 - 12:46am

Ingredients




2 eggplants, about 1 pound each
1 olive oil
4 cups chicken broth
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.