Smoky Eggplant Soup
Yield
6 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
sliced |
|
| 4 | each |
garlic cloves
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 8 | cups |
chicken broth
|
|
| 2 | tablespoons |
basil
chopped, fresh |
|
| 1 | tablespoon |
oregano
chopped fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| ½ | cup |
Parmesan cheese
fresh, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
|
*
|
| 45 | ml |
olive oil
|
|
| 2 | medium |
onions
sliced |
|
| 4 | each |
garlic cloves
chopped |
|
| 2 | each |
tomatoes
chopped |
|
| 1.9 | l |
chicken broth
|
|
| 3E+1 | ml |
basil
chopped, fresh |
|
| 15 | ml |
oregano
chopped fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 118 | ml |
Parmesan cheese
fresh, grated |
|
Directions
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 sauté 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.
Purée the solids in a food processor or blender until smooth and creamy.
Return the purée to the pot and reheat to just below simmer.
Season to taste with salt, pepper, and Tabasco
