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Roasted Eggplant And Garlic Soup

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats, Dairy		Eggplant, Soups/stews	4	Servings

INGREDIENTS

1	c	Roasted garlic
1/2	c	Chopped assorted mild herbs
		such as basil oregano
		parsley etc.
		Drizzle of olive oil
		Salt, to taste
		Freshly-ground black pepper
		to taste
2		Eggplants
1	T	Olive oil
1	c	Minced onions
1	T	Minced garlic
1 1/2	qt	Vegetable or chicken stock
1	c	Heavy cream
		Cayenne pepper, to taste

INSTRUCTIONS

Preheat oven to 400 degrees.  In a mixing bowl, combine the garlic,
herbs and a drizzle of olive oil  together. Season with salt and
pepper. Mix thoroughly. Split the  eggplant in half, lengthwise and
smear the garlic mixture over the  top of each eggplant half. Place the
eggplant on a baking sheet and  place in the oven. Roast the eggplant
for 30 minutes or until the  eggplant is tender. Remove from the oven
and cool.  Using a spoon, remove the flesh of the eggplant and discard
the skin.  Heat the oil in a 2-quart saucepan. When the oil is hot, add
the  onions. Saute for 2 minutes. Add the roasted eggplant and garlic
and  continue to saute for 2 minutes. Stir in the stock and bring the
liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a
hand-held blender, puree the soup until smooth. Stir in the cream and
continue to simmer for 3 minutes. Season the soup with the salt and
the cayenne.  This recipe yields 4 to 6 servings.  Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EM-1A66 broadcast 11-22-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-30-1997
Recipe by: Emeril Lagasse

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 284 Calories From Fat: 227 Total Fat: 25.8g Cholesterol: 85.2mg Sodium: 314.9mg Potassium: 117.2mg Carbohydrates: 10.7g Fiber: 1.5g Sugar: 2.8g Protein: 3.9g