17 September 2012
ewfood
Roasted Eggplant Soup
Ingredients
Preparation
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Preheat the oven to 200°C
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Place tomatoes, eggplant onion and garlic on a large baking sheet and drizzle with the olive oil
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Roast the vegetables for about 45 minutes, until they begin to carmelize
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Remove from oven and scoop eggplant from skin into heavy large saucepan
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Slide peel off of tomato slices and add to the saucepan, add onion, garlic and thyme to same saucepan
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Add the vegetable stock and bring to boil
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Reduce to a simmer and cook for about 45 minutes
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Cool slightly and pureé the soup in a blender until smooth
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Return the soup to the saucepan, bring to a simmer, thinning with more stock, if too thick
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Season soup with salt and pepper to taste
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Serve sprinkled with the cheese
Makes 4 servings
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