grilled eggplant soup

Categories
Dujour02
Yield
1 servings
MeasureIngredient
Eggplants; (approximately 3
  ; pounds), peeled and
  ; cut in 1/2inch
  ; slices
1 tablespoon Fresh thyme
1 tablespoon Chopped garlic
3 tablespoons Olive oil; plus 4 tablespoons
2 tablespoons Balsamic vinegar
1 tablespoon Chopped garlic
Leeks
2 cups Beef stock
2 cups Chicken stock
  Salt and pepper

Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside.

In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks.

When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes.

Puree in food processor. Add salt and pepper to taste.

To serve, place in bowls and top with sour cream and fresh thyme.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9428 - KATHY CARY Converted by MM_Buster v2.0l.

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