Eggplant soup
I stole this recipe from Little Trouble Girl, who let me try some and I fell in love with it.
You will need:
1 eggplant, largish. Peel and cube.
1 head garlic, chop the flat end off.
1 medium onion, chopped fine or minced.
1 can crushed tomatoes
Oregano, to taste
salt, to taste
pepper, to taste
broth or stock (chicken for preference but vegetable is OK if you want this to be a vegeterian soup)
place eggplant cubes on a well oiled tray alongside garlic (chopped side up) and roast in a 400-degree oven for 10-15 minutes until they’re tender and done; remove eggplant and let the garlic take another 20-45 minutes (until it’s well into the “pure liquefied garlic goo fastastic paste” stage). While it’s roasting, sweat the onion (with a pinch of salt). Once everything is roasted (cooked and soft), mix the eggplant and garlic (careful, it’s molten lava at this point) either mash or blend to a consistency you enjoy — this will get thinned out with some broth or stock later, so thick-ish is really a good idea. Once the eggplant is mushed, drop it in with the onion and add the crushed tomatoes, add the spices (you can replace “oregano” with “italian seasoning” if you like) and heat to consistency. Thin out with stock or broth to taste.
