A little under a month ago, I came upon this Roasted Eggplant Soup recipe from Smitten Kitchen. To roomate and boyfriend’s dismay, I love eggplant. With the enormous eggplants that my grocery store supplies, one eggplant was enough for a soup and an eggplant appetizer that I will feature in the next few days. If you don’t like eggplant, try this soup. It might just change your mind about this vegetable.
Ingredients: 3 medium tomatoes halved, 1 eggplant halved lengthwise, 1 medium onion halved, 6 large garlic cloves peeled, 4 cups chicken stock, 2 tablespoons olive oil, 1 tablespoon cumin, 1 teaspoon ground coriander, 1/2 tablespoon grilled seasoning (optional), 1/2 cup sour cream (optional), crumbled goat cheese to go on top
Preheat the oven to 400. Drizzle all the vegetables with the olive oil and sprinkle with grilled seasoning. Roast the vegetables for 20 minutes. Remove the garlic and then roast for another 25 minutes.
Remove the skin off the eggplant. To a heavy soup pot, on medium heat, add the vegetables. Add the chicken stock and let the soup first come to a boil and then simmer. Add the cumin and coriander.