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Smoky Eggplant Soup
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Recipe Information
Nathalee Dupree, TVFN, Exported from MasterCook

Serves/Makes:4 servings

  • 2 eggplants
  • 3 tbsp (45 ml) olive oil
  • 2 med onions, sliced
  • 4 garlic cloves, chopped
  • 2 tomatoes, chopped
  • 8 cups (1900 ml) chicken broth
  • 2 tbsp (30 ml) fresh basil, chopped
  • 1 tbsp (15 ml) fresh oregano, chopped
  • salt and pepper to taste
  • 1 dash Tabasco sauce
  • 1/2 cup (125 ml) Parmesan cheese, fresh, grated
  • Cut the eggplants in half and score the flesh.
  • Brush the cut sides with 1 tbsp (15 ml) 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 a 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.
  • Garnish with Parmesan cheese.

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