Pureed Eggplant Soup with Tomato Relish

Pureed Eggplant Soup with Tomato Relish
Photo by Sarah Jay

Ingredients

  • 1 large onion, sliced (to yield 1-½ cups)
  • 8 large sprigs fresh basil
  • Kosher salt and freshly ground black pepper
  • 1 lb. eggplant (1 medium eggplant), sliced in half lengthwise
  • 2 tsp. extra-virgin olive oil; more for garnish
  • 12 stems fresh parsley
  • 4 Tbs. olive oil
  • + 9 more ingredients
    • 1 medium-size ripe tomato, peeled, seeded, and cut into small dice
    • ¼ tsp. freshly ground black pepper
    • 2 tsp. minced fresh garlic
    • ½ tsp. sherry vinegar
    • ¼ tsp. kosher salt
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 2 sprigs fresh thyme
    • 5 cups homemade or low-salt canned chicken broth
    • 1-½ Tbs. minced fresh garlic

Heat the oven to 375°F. Spread 2 Tbs. of the oil on a rimmed baking sheet. Season the cut side of the eggplant with salt and pepper and put the halves face down on the pan. Roast until tender, about 40 minutes; a knife will enter the flesh easily. When the eggplant is cool enough to handle, scrap...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network