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Roasted
Eggplant Soup |
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1
large eggplant |
8
cloves garlic, minced |
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2
red bell peppers |
1
tsp. cumin (I use more) |
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2
large tomatoes |
1
qt. chicken stock |
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3
Tbsp. olive oil |
½
cup heavy cream (or low fat ½ & ½ ) |
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1
onion, chopped |
4
Tbsp. fresh basil, sliced |
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Directions: 1.
Roast or broil
eggplant, bell peppers & tomatoes until they are black all over.
Remove skins and seeds, chop & set aside.
(I
cut them in ½ before broiling (skin side up) & remove pepper seeds
before putting under broiler. Place
in plastic bag while they cool to make peeling easier.) 2.
Saute onions ‘til
tender, then add garlic, spices & chopped vegetables. 3.
Add chicken broth
and simmer for about 45 minutes. 4.
Puree vegetables in
food processor or blender, add back to pot.
Taste for seasoning – add salt, etc. if needed. 5.
Before serving, add
cream and heat through. 6.
To serve, garnish
with basil. |
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