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Roasted Eggplant Soup
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Delicious soup even for people who think they don't like eggplant

Debra K


  • 3 medium tomatoes, halved
  • 1 1-1/2 lbs (.7 kg). eggplant (approx. size), halved lengthwise
  • 1 small onion, halved
  • 6 large garlic cloves, peeled
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) curry powder
  • 4 cups (950 ml) (or more) chicken stock or canned low-salt chicken broth
  • 1 cup (225 ml) whipping cream (optional)
  • 3/4 cup (175 ml) crumbled goat cheese--about 3-1/2 oz (98 grm). per 3/4 cup (175 ml) cheese
  • Preheat oven to 400 degrees (200 C.).
  • Place tomatoes, eggplant, onion and garlic on large baking sheet.
  • Brush vegetables with oil.
  • Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven.
  • Scoop eggplant from skin into heavy large saucepan; discard skin.
  • Add remaining roasted vegetables and thyme to same saucepan.
  • Add 4 cups (950 ml) chicken stock and bring to boil.
  • Reduce heat to simmer.
  • Cook until onion is very tender, about 45 minutes.
  • Cool slightly.
  • Working in batches, puree soup in blender until smooth.
  • Return soup to saucepan.
  • Stir in cream, if using.
  • Bring to simmer, thinning with more stock, if desired.
  • Season soup with salt and pepper.
  • Ladle into bowls.
  • Sprinkle with goat cheese; serve.
Notes: The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

Some people think it's important to use non-reactive pans to roast the vegetables. If you have a food mill, run the vegetable and stock mixture through it before blending to remove eggplant seeds, tomato seeds and tomato skins. Instead of a regular blender, you can use an immersion (stick) blender if you're careful.

Adapted from Bon Appetit | November 1997

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