In one of my favorite quick stops down south during the winter months, I frequently enjoy this soup.
I’ve challenged myself to duplicate this delight!
2 eggplants sliced 1/2 inch seasoned & lightly oiled. Place on baking sheet in preheated •350 oven approximately 15 minutes
Prepare soup base……
Onion celery carrot diced & sautéed in EVOO Extra Virgin Olive Oil
Of course depending on soup of choice the base can be variable with select ingredients. For example in bean soup I add ham or pork, chicken for chicken soup etc…..
For this soup I added 1/2 cup sweet roasted red peppers to the base, chopped garlic, salt, pepper to taste & parsley.
When eggplant softens set aside to cool
Purée or blend eggplant add to base with 2 1/2 – 4 cups of stock. I used chicken as I always have it on hand in freezer or you can buy it boxed.
Add can of tomato purée for color & additional flavor along with 1/4 tsp of nutmeg.
Simmer 40 minutes