Name: Grilled Eggplant Soup
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
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; 2 leeks; 2 cups beef stock; 2 cups chicken stock; Salt and pepper

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Recipe courtesy of Kathy Cary

Show: Chef Du Jour

Episode: Kathy Cary

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Total:: 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
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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