Pureed Eggplant Soup with Tomato Relish

Pureed Eggplant Soup with Tomato Relish
Photo by Sarah Jay


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

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


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