Eggplant and Onion Soup with Fresh Thyme

Name: Eggplant and Onion Soup with Fresh Thyme
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 1 hr 25 min

Prep: 10 min
Cook: 1 hr 15 min

Yield: 4 servings

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.

Level: Easy
Total: 1 hr 25 min

Prep: 10 min
Cook: 1 hr 15 min

Yield: 4 servings

Ingredients

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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

Directions

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.