Jill’s favorite food is eggplant. At least it was last time I checked. Combining her love for eggplant with her childhood stories of watching David the Gnome while eating tomato soup, I ventured to make this recipe. I also had the good fortune of being given some fresh eggplant my parents grew.
This recipe begins with ingredients shown below:
The two japanese style eggplants from my parents garden were supplemented with an Italian style eggplant from Publix. Olive oil, salt, pepper, cilantro (from my garden) and goat cheese are not shown in the photo.
After slicing the veggies in half, they were all seared in a little olive oil before going into the oven to roast.
After about 25 minutes in a 350 degree (F) oven, the roasted veggies should be caramelized nicely. After making this recipe the first time, I could definitely roast more garlic. Much more garlic.
Before pureeing the vegetables in a food processor, the eggplant pulp should be pulled away from the skin. If your vegetables have roasted enough, this should be easy to do. Blend the roasted vegetables in a food processor with some of the chicken broth until smooth. Pour the puree into a pot over medium heat. At this point, it probably will not look overly appetizing and will resemble baby food like the photo below.
As the puree heats up, gradually add more of the chicken stock and stir to incorporate. I ended up using a total of four cups of chicken stock, including the stock used while blending the vegetables. After incorporating the stock, the soup looked like this:
While the soup simmered, I decided to add goat cheese. I lightly browned the goat cheese in a small amount of olive oil, but would probably add unheated goat cheese next time.
To finish things off, I added cilantro from my garden to the soup as a garnish and served.
This recipe was adapted from “Charred Eggplant-Tomato Soup with Cilantro” from Cat Cora’s cookbook Cooking from the Hip.