Roasted Eggplant Soup
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:23pm

Ingredients




2 mediums eggplants
2 tablespoons vegetable oil, divided
4 mediums cloves garlic, minced
2 cups onion, chopped
8 cups chicken stock
6 ounces can tomato paste
1 cup fresh basil leaves or ¼ cup dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1 Preheat broiler. 2 Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 tablespoon oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool. 3 Peel eggplant and cut into chunks. Heat remaining tablespoon oil in a large skillet. Add eggplant, garlic and onion. Saute until vegetables are softened, about 15 minutes. 4 Place chicken stock in a large, heavy pot over medium heat. Add sauteed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes. 5 Puree soup in batches in a food processor or blender. 6 Return soup to pot and simmer gently until heated through. Serve immediately.

About


This recipe comes from the Junior League of Seattle cookbook, "Simply Classic."