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2 lb. eggplant
Grill or broil eggplant and red pepper, turning often until skins are scorched. Set eggplant aside to cool. Place pepper in brown bag to steam for at least 5 minutes. Peel off and discard skin of the eggplant. Cut eggplant into 1" cubes.
In a quart saucepan over low heat, cook eggplant, onions and garlic in oil for 15 to 20 minutes or until vegetables are very tender. Add salt, pepper and broth. Puree eggplant mixture in blender until very smooth.
Peel, seed and dice red pepper. Puree and swirl into each soup plate before serving.
Note: At Chez Panisse, the pepper is mixed with 1/3 cup lightly whipped heavy cream. By using vegetable broth this garnish can be used.
Poster's Notes:
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
1 small red pepper
1 medium red onion, diced
2 cloves garlic, chopped coarsely
1/4 cup light olive oil
1/4 tsp. salt
1/8 tsp. pepper
4 cups chicken broth (or vegetable broth)
This was originally posted to the list by Judith Sobel. It is one of our favorites.