Pete's Grilled Eggplant and Tomato Soup
Keywords: parenting, weight loss, healthy lifestyle tips, pregnancy
This is a great late summer and fall soup because you can use excess garden produce, and less-than-perfect specimens.
- 2 large eggplant (or 4 small)
- one half cup olive oil
- 2 large yellow onions
- 6 cloves garlic, minced
- 1 tsp gray salt or sea salt
- 2 tsp ground black pepper
- 1 tbsp basil
- 1 tsp oregano
- 1 tsp cumin
- 8 large (or more) garden
- tomatoes, diced. (Damaged, bruised are fine!)
- Juice of one half of a lemon
- 6 cups of chicken or vegetable stock
- thin lemon slices
- sour cream
- Italian parsley for garnish
- Peel eggplant, and cut in half-inch slices, lengthwise.
- Arrange on hot grill and cook until lightly charred on both side, (about half-black) Remove from grill and let sit on cutting board until cool.
- Cut into small pieces, 1" or less.
- Heat olive oil in large soup pot and add onion, stirring until translucent, on medium high heat.
- Add garlic, salt, pepper and herbs and cook another 2 minutes.
- Add eggplant and cook 5 minutes, stirring to prevent sticking. Add tomatoes, lemon juice and stock and bring to a boil.
- Cook at a low boil for 30 minutes, covered.
- Remove from burner and let cool.
- In several batches, put mixture into a blender or food processor and blend until you get a rich brick red-orange color and it is smooth and chunk-free.
- Return to pot and reheat when ready to eat.
- Float a dollop of sour cream on a lemon slice in the soup and garnish with Italian parley or other fresh garden herbs.
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