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

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