Roasted Eggplant Soup |

Posted on

17 September 2012



Roasted Eggplant Soup


3 tomatoes, halved
1.5lb. eggplant, halved lengthwise
1 onion, halved
6 garlic cloves, peeled
1 fl oz. olive oil
0.5oz. chopped fresh thyme
32fl oz. vegetable stock
3 oz. crumbled goat or feta cheese


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

Makes 4 servings

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