| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Dairy |
|
Ckright3 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant; sliced into |
|
|
; 1/4" thick rounds |
| 2 |
tb |
Chopped garlic |
| 1/2 |
c |
Loosely-packed basil leaves |
| 1/4 |
c |
Chopped scallions |
| 1/8 |
ts |
Red chile flakes |
| 1/2 |
c |
Olive oil |
| 1 1/2 |
c |
Thinly-sliced red bell pepper |
| 1 1/2 |
c |
Thinly-sliced red onions |
| 1/2 |
c |
Seeded tomato stock or chicken stock |
|
|
Kosher salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Basil leaves |
|
|
Shaved Parmesan cheese |
INSTRUCTIONS
Preheat the oven to 375 degrees. Oil a baking sheet and arrange the
eggplant in a single layer. In a food processor, combine the garlic, basil,
scallions, chile flakes, and 6 tablespoons of the olive oil. Process
briefly to make a smooth mixture. Spread evenly over the eggplant slices
and bake for 12 to 15 minutes or until the eggplant is soft and lightly
browned. Remove, roughly chop, and set aside. In a small saute pan, heat
the remaining olive oil and saute the peppers and onions until softened.
Season with salt and pepper. Transfer to a food processor. Add the tomatoes
and reserved eggplant and process thoroughly. Add the stock, in batches if
necessary, and continue to process until thoroughly pureed. The soup can be
prepared up to this point and stored, refrigerated, for up to 2 days. Heat,
season to taste with salt and pepper, and serve garnished with basil leaves
and the shaved cheese. This recipe yields ?? servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-22-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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