Roast Eggplant Soup
Roast Eggplant Soup is an moderately easy dinner. Made with 2 onions, quartered, 4 celery stalks, quartered, 1 medium carrot, quartered, 1/4 c. whole black peppercorns and 1/4 c. whole mustard seed, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour.
Drain, saving the water which is now your stock.
Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil.
Roast in oven at 375Β° for 1/2 hour or until golden brown.
Puree the eggplant until no chunks are left.
Chop garlic very fine and saute until brown.
Mix vegetables, stock, garlic and eggplant and enjoy!!
π· Perfect Pairings
Complete your meal with these
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