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

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Tortilla Soup

Recipe courtesy of Rachael Ray

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Squash Soup

Recipe courtesy of Alton Brown

Tomato Soup

Recipe courtesy of Damaris Phillips

Baked Rigatoni with Eggplant and Sausage

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.