Monday, June 10, 2013

Roasted Aubergine Soup


2 medium eggplants, about 1 1/2 to 2 pounds
2 large tomatoes
1 medium onion
6 medium cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon dried leaf marjoram or basil
1 quart chicken broth
1 tablespoon fresh lemon juice
1 cup heavy cream
Salt and pepper, to taste
Fresh chopped parsley, for garnish

Heat over to 400F. Grease a large baking pan. Chop tomatoes, garlic and onion, and divide eggplant in to four sections lengthwise. Sprinkle with oil, pepper, and salt and roast until tender and brown, about 40 minutes to an hour. Remove skin from eggplant and place in a pot. Place basil, lemon juice, and broth in pot and bring to a boil. Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes to an hour. Allow to cool, then blend and return to pot. Add cream and return to a simmer. Add salt and pepper, if desired.