Food Network: Roasted Eggplant and Garlic Soup

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Roasted Eggplant and Garlic Soup
Recipe Courtesy of Emeril Lagasse

Ingredients
1 cup roasted garlic
1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc.
Drizzle of olive oil
Salt and pepper
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quarts of vegetable or chicken stock
1 cup heavy cream
Cayenne pepper to taste

Directions
Preheat oven to 400 degrees. In a mixing bowl, combine
the garlic, herbs and 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.