Smoky eggplant soup

Yield: 1 Servings

Measure Ingredient
2 eggplants
4 garlic cloves -- chopped
2 tomatoes -- chopped
Date: Fri, 11 Oct 1996 20:22:09

3 TB olive oil

2 md onions -- sliced

8 c chicken broth

2 TB chopped fresh basil

1 TB chopped fresh oregano

: Salt and pepper -- to taste 1 ds Tabasco sauce

½ c grated Parmesan cheese -- : fresh

Cut the eggplants in half and score the flesh. Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes. Scoop out the flesh and coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy pot. Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes. Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes. Add the eggplant flesh and the chicken stock and bring to the boil. Reduce the heat to a simmer and cook 10 minutes. Add the basil and oregano and cook 2 minutes more. Strain the solids from the liquid, reserving the hot liquid in the pot. Puree the solids in a food processor or blender until smooth and creamy. Return the puree to the pot and reheat to just below simmer. Season to taste with salt, pepper, and Tabasco and garnish with Parmesan cheese. Yield: 4-6 servings

Recipe By : Nathalee Dupree, TVFN ~0700 (

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