Recipe courtesy of Kathy Cary
Show: Chef Du Jour
Episode: Kathy Cary
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside.

In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste.

To serve, place in bowls and top with sour cream and fresh thyme

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Green Cauldron Broccoli Soup

Recipe courtesy of Nancy Fuller

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword