Grilled Eggplant Soup

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices
  • 1 tablespoon fresh thyme
  • 1 tablespoon chopped garlic
  • 3 tablespoons olive oil, plus 4 tablespoons
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped garlic
  • 2 leeks
  • 2 cups beef stock
  • 2 cups chicken stock
  • Salt and pepper
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


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