| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Dupree, Soup |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants |
| 3 |
tb |
Olive oil |
| 2 |
md |
Onions; sliced |
| 4 |
|
Garlic cloves; chopped |
| 2 |
|
Tomatoes; chopped |
| 8 |
c |
Chicken broth |
| 2 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt and pepper; to taste |
| 1 |
ds |
Tabasco sauce |
| 1/2 |
c |
Grated Parmesan cheese; fresh |
INSTRUCTIONS
Cut the eggplants in half and score the flesh. Brush the cut sides with 1
tablespoon of the olive oil, place on a hot grill or under the broiler, and
cook until browned and soft, about 10 minutes. Scoop out the flesh and
coarsely chop it. Set aside. Heat the remaining olive oil in a large, heavy
pot. Add the onions and garlic, and saute over medium heat until golden, 7
or 8 minutes. Add the tomatoes and cook just until they begin to wilt and
release their juices, about 5 minutes. Add the eggplant flesh and the
chicken stock and bring to the boil. Reduce the heat to a simmer and cook
10 minutes. Add the basil and oregano and cook 2 minutes more. Strain the
solids from the liquid, reserving the hot liquid in the pot. Puree the
solids in a food processor or blender until smooth and creamy. Return the
puree to the pot and reheat to just below simmer. Season to taste with
salt, pepper, and Tabasco and garnish with Parmesan cheese. Yield: 4-6
servings
Recipe By : Nathalee Dupree, TVFN
Posted to MC-Recipe Digest V1 #242
Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : soup, chicken, potato
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