Grilled eggplant soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| 2 | Leeks | |
| 2 | cups | Beef stock |
| 2 | cups | Chicken stock |
| Salt and pepper | ||
Directions
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.