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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 5 |
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this sounded good to me and I am always looking for recipes that use eggplant... this is a creamy soup and I think a nice crusty bread will be great with this... the recipe is from the web. Ingredients:
3 tomatoes, halved |
1 eggplant, halved lengthwise |
1 small onion, halved |
6 cloves garlic, peeled |
2 tablespoons vegetable oil |
1 tablespoon fresh thyme, chopped |
4 cups chicken broth |
1 cup heavy cream |
3 1/2 ounces crumbled goat cheese or your favorite cheese |
salt and pepper to taste |
Directions:
1. Preheat oven to 400 degrees F. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, about 45 minutes. Scoop out eggplant pulp and discard skin
2. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes
3. Puree in batches using a food processor or using an immersion blender.
4. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth if necessary. Season with salt and pepper
5. Ladle into bowls and sprinkle with goat cheese.
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