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Unknown Author

Roasted Eggplant With Red Pepper Garnish

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CATEGORY CUISINE TAG YIELD
Eggs, Meats Jewish Soups 6 Servings

INGREDIENTS

2 lb Eggplant
1 Red pepper
1 Red onion, diced
2 Cloves garlic, chopped
coarsely
1/4 c Light olive oil
1/4 t Salt
1/8 t Pepper
4 c Chicken broth

INSTRUCTIONS

Grill or broil eggplant and red pepper, turning often until skins are
scorched . Set eggplant aside to cool. Pl,ace pepper in brown paper
bag to steam for at least 5 minutes. Peel off and discard skin of the
eggplant. Cut eggplant into 1 inch cubes. In a 3 quart saucepan over
low heat, cook eggplant, onions and garlic in oil for 15-20 minutes  or
until vegetables are very tender. Add salt, pepper and chicken  broth.
Puree eggplant mixture in blender until very smooth.  Peel, seed and
dice red pepper. Puree and swirl into each soup plate  before serving.
*NOTE: At chez panisse , the pepper is mixed with 1/3 cup lightly
whipped heavy cream. By substituting vegetable broth for the chicken
broth, this garnish can be used.  Recipe by: adapted from Chez Panisse
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on
Jun 03, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 590.2mg
Potassium: 516mg
Carbohydrates: 10.3g
Fiber: 5.4g
Sugar: 4.5g
Protein: 4.9g


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