| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
French |
Good, Morning, Texas |
1 |
servings |
INGREDIENTS
| 2 |
md |
Eggplant; peeled and sliced |
|
|
; lengthwise |
|
|
; approximately |
|
|
; 1.5"-thick |
| 1 |
|
Yellow onion; diced |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped fresh thyme; and |
| 1 |
tb |
Rosemary; and |
| 1 |
tb |
Oregano; combined |
| 2 |
oz |
Olive oil |
| 1 1/2 |
oz |
Goat cheese |
| 16 |
oz |
Chicken stock |
| 1 |
qt |
Heavy cream |
| 3 |
oz |
Softened whole butter |
| 2 |
tb |
Granulated sugar |
INSTRUCTIONS
Place slices of eggplant on roasting pan brushed with olive oil and
seasoned with salt and pepper. Roast in 350 degrees oven for 6
minutes. Dice and saute in medium saucepan. Caramelize eggplant in
olive oil and sugar over high heat. Add onions, garlic, fresh thyme,
rosemary, oregano, and chicken stock. Simmer for 10 minutes - add
heavy cream, whole butter and goat cheese - continue simmering for
approximately 10 more minutes. While still hot, ladle into blender,
puree and strain through fine strainer. Season with salt and pepper,
then serve. Garnish with goat cheese croutons.
Garnish: French bread cut in bias, spread soft goat cheese over top.
Bake in oven at 350 degrees for two minutes. Place on top of soup
with sprig of thyme.
GMT RECIPES http://www.wfaa.com/gmt/index.html
http://www.wfaa.com/gmt/recipes/eggplant.html
Notes: This recipe is from Chef Uwe G. Rudnick and aired on January
5, 1999 on Good Morning Texas
MC formatted using SNT & MC Buster on 01/12/99
Recipe by: Chef Kathy Duran & Chef Uwe G. Rudnick
Converted by MM_Buster v2.0l.
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