Pete’s Grilled Eggplant Soup
Pete’s Grilled Eggplant Soup
Slice eggplant lengthwise into 1/2 inch thick planks. Grill or broil them until moderately charred. Meanwhile, place olive oil, onions and garlic in large soup pot; cook on high heat, stirring frequently, until translucent. Dice the charred eggplant, add it to the pot, reduce heat to medium, and cook 10 minutes, stirring frequently. Add tomatoes and cook 5 minutes. Add stock, lemon juice, and spices, simmer 30 minutes. Let it cool a little, then puree in small batches You may add salt and additional spices to taste. Reheat the soup when you're ready to serve it, garnishing each bowl with a lemon slice topped with a dollop of sour cream. This is the type of soup you may improvise with, adding other vegetables if you have them.
Ingredients
Directions
Slice eggplant lengthwise into 1/2 inch thick planks. Grill or broil them until moderately charred. Meanwhile, place olive oil, onions and garlic in large soup pot; cook on high heat, stirring frequently, until translucent. Dice the charred eggplant, add it to the pot, reduce heat to medium, and cook 10 minutes, stirring frequently. Add tomatoes and cook 5 minutes. Add stock, lemon juice, and spices, simmer 30 minutes. Let it cool a little, then puree in small batches You may add salt and additional spices to taste. Reheat the soup when you're ready to serve it, garnishing each bowl with a lemon slice topped with a dollop of sour cream. This is the type of soup you may improvise with, adding other vegetables if you have them.
Notes
