Roasted Eggplant Soup

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There's a photo of this soup - it looks enticing with tomato slices floating

atop the soup.

 

 

* Exported from MasterCook *

 

Roasted Eggplant Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 mei eggplants -- (about 2 pounds)

5 cloves garlic -- sliced thin

1 large yellow onion

12 slices bread (whole wheat or sourdough) -- toasted

1 tablespoon lemon juice

6 cups hearty vegetable stock

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1 tablespoon tomato paste

1 1/2 tablespoons tahini

1 clove garlic -- minced

1/4 cup sliced basil

GARNISH:

4 tomatoes -- sliced

1/4 cup grated Parmesan

 

Yield: 6 servings * Prep Time: 25 minutes * Cooking Time: 1 1/4 hours

 

Broiled Parmesan-topped tomatoes float on top of each bowl of soup for an

irresistible final touch.

 

1. Preheat the oven to 375F. Rinse the eggplants. With the tip of a paring

knife, make a 1/4-inch-deep slashes over the entire surface of the eggplants.

Place a slice of garlic on the side of the blade of the knife. Then put the tip

of the knife into a slash and, using your thumb, slip the garlic into the slash.

Remove the )lade from the slash and repeat the process, until all of the garlic

has been inserted.

 

2. Place the eggplants and onion on a baking sheet and cook them until tender,

about 50 minutes (the onion will be soft when squeezed). The eggplant win take

about 1 1/4 hours (it will have sunk down, but should not be shriveled). Remove

each from the oven as it is cooked.

 

3. Meanwhile, cut rounds, about the diameter of the tomatoes, from the slices of

bread. Place them on a separate baking sheet. Bake in the oven until golden

brown, about 15 minutes. Cool on a cake rack.

 

4. Peel the skin from the onion and eggplants. Cut the onion into quarters hen

cube it. Scrape most of the seeds from the eggplant meat, then place it with he

onion in a food processor or blender. Add the lemon juice. Puree the mixture

until smooth, then transfer the puree to a 2-quart saucepan. Add the stock,

salt, Pepper, nutmeg and tomato paste. Warm thoroughly.

 

5. Place the tahini in a small bowl. Whisk in about 1/4 cup of the soup,

stirring until the mixture is smooth. Stir this back into the soup and add the

minced garlic. Warm briefly, then remove from the heat and stir in the basil.

Taste and adjust the seasonings. The soup may be prepared up to 4 days in

advance if refrigerated in an airtight container. Reheat before continuing with

the recipe.

 

6. Preheat the broiler to high. Divide the hot soup among ovenproof soup owls.

Place 3 slices bread topped with a slice of tomato on each portion of soup, then

sprinkle with Parmesan. Place the soup bowls on a baking sheet so that the

surface of the tomatoes is about 3 inches from the heat. Broil quickly until the

cheese is lightly browned. Remove from the oven and sprinkle with additional

basil if desired. Serve immediately.

 

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 94 Calories; 3g Fat (22.3% calories from

fat); 3g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 394mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0