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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Eggplant Soup Recipe

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This recipe for Roasted Eggplant Soup is from The Menaquale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lbs eggplant, peeled and cut into 1-inch pieces
3 T. Olive oil, divided
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3/4 c. chopped onion
1 tsp. chopped garlic
5 tomatoes, diced
1/2 tsp. dried thyme
1/4 tsp. dried sage
¼ tsp. tarragon
3 c. chicken broth
1 c. water
1-1/2 tsp. liquid smoke
Garnish: snipped fresh
Directions:
Directions:
Preheat oven to 450F. In small roasting pan, toss eggplant with 1-1/2 T. of the olive oil, and salt and pepper. Roast 15 minutes. In medium saucepan, heat remaining 1-1/2 T. olive oil over medium heat. Add onion, garlic and tomatoes and cook until onion is soft, about 5 minutes.
Stir in roasted eggplant and herbs and continue to cook 5 minutes. Add chicken or vegetable broth and water. Reduce heat, cover and simmer 10 minutes. Stir in liquid smoke. Transfer half of the mixture to blender or puree with a hand immersion blender. If using a blender, return to the saucepan. Heat thoroughly, stirring frequently. Ladle soup into warmed bowls and garnish with chives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Taking the time to roasting the eggplant and making sure not to leave out the liquid smoke are the keys to this recipe's success. Even those who do not like eggplant will love the flavor of the soup.

 

 

 

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