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Tuesday, May 14

Roasted eggplant & red onion soup

2 pounds
Onions, red, medium
4 cloves
Olive oil


Pepper, freshly ground

Chicken stock
1 quart
  1. Preheat the oven to 350°F. 
  2. Rub eggplant, onions, and garlic lightly with oil. 
  3. Roast until the eggplant is soft and begins to collapse, about 1 hour. 
  4. Cool, peel the eggplant, onions and garlic, and then roughly chop. 
  5. In a large saucepan over low heat, stew the chopped vegetables in 4 tablespoons of oil until very soft, about 15 minutes. 
  6. Season with salt and pepper, cover with stock, and cook for about 10 minutes. 
  7. Purée the soup with a blender, and adjust the seasonings before serving.
Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.

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