Roasted Eggplant With Red Pepper Garnish
| 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)
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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