This soup tastes better the next day. So here's a perfect opportunity to get a head start on tomorrow's dinner or prepare something ahead for a dinner party.
- 2 medium eggplants, cut in 1/2 lengthwise
- 1 teaspoon olive oil
- l large onion, peeled and thinly sliced
- 2 tablespoons water
- 1 tablespoon chopped fresh thyme leaves
- 4 cups chicken or vegetable stock
Preheat oven to 350 degrees F.
Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls.