Roasted Eggplant & Red Bell Pepper Soup
3 large Japanese eggplants
Salt, Pepper to taste
Extra virgin olive oil
2 sweet red peppers
1 large onion, sliced
4 cloves garlic, crushed
1 quart chicken stock
1 bunch fresh basil
Wash eggplants & split lengthwise in halves. Lightly season with salt/pepper & sprinkle with a little olive oil. Roast at 400 deg. 45 min. or until tender and golden brown (NOTE: I would also put an entire head of garlic, sprinkled with olive oil right in next to the eggplant and roast both at same time-then use this for your recipe).
Puree eggplant (with skin) in blender. Set aside. Place red peppers under broiler until skins are scorched on all sides. Place in plastic bag 10 min. to soften, then peel & remove seeds (NOTE: you can also buy roasted red pepper in jars). Puree in blender and set aside.
Heat 1 Tbl. olive oil in skillet. Saute onion & garlic until tender. Cover to sweat over very low heat 5 min. Add roasted eggplant puree and chicken stock to onion/garlic mixture. Cook over low heat 15 min. until heated through. Puree in blender until smooth.
Season to taste with salt/pepper. Cut basil leaves into tiny confetti cubes.
To serve-place serving of soup in deep bowl; spoon red pepper puree in center and swirl; drizzle lightly with olive oil if desired & sprinkle with basil. Makes 6 servings.
3 large Japanese eggplants
Salt, Pepper to taste
Extra virgin olive oil
2 sweet red peppers
1 large onion, sliced
4 cloves garlic, crushed
1 quart chicken stock
1 bunch fresh basil
Wash eggplants & split lengthwise in halves. Lightly season with salt/pepper & sprinkle with a little olive oil. Roast at 400 deg. 45 min. or until tender and golden brown (NOTE: I would also put an entire head of garlic, sprinkled with olive oil right in next to the eggplant and roast both at same time-then use this for your recipe).
Puree eggplant (with skin) in blender. Set aside. Place red peppers under broiler until skins are scorched on all sides. Place in plastic bag 10 min. to soften, then peel & remove seeds (NOTE: you can also buy roasted red pepper in jars). Puree in blender and set aside.
Heat 1 Tbl. olive oil in skillet. Saute onion & garlic until tender. Cover to sweat over very low heat 5 min. Add roasted eggplant puree and chicken stock to onion/garlic mixture. Cook over low heat 15 min. until heated through. Puree in blender until smooth.
Season to taste with salt/pepper. Cut basil leaves into tiny confetti cubes.
To serve-place serving of soup in deep bowl; spoon red pepper puree in center and swirl; drizzle lightly with olive oil if desired & sprinkle with basil. Makes 6 servings.
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