I love roast eggplant and so does my husband, but I have to admit my kids hate it. I think it’s a texture thing – the eggplant just gets so mushy after you cook it that the kids can’t get past it to discover the amazing flavor!
So, when I got a ton of Indian, Chinese, and Thai eggplant from my wonderful local farmer recently (eggplant is one of the few things that grows in the summer in hot, humid Florida), I realized that I was going to have to figure out a new plan. Eggplant parmesan wasn’t going to cut it.
Solution: I was going to have to hide the eggplant in soup and puree it so that the mushy texture was completely eliminated.
Here’s the soup I came up with. It was a real crowd pleaser. Even my one child who doesn’t really enjoy soup much ate it with no complaints!
Roast Eggplant and Tomato Soup
Makes about 2 quarts of soup
1-2 large or 3-4 medium sized organic eggplants or about 10 small Indian eggplants
2 cups organic tomato puree (buy in glass jars)
1 large organic onion (white or spanish)
1 quart homemade chicken stock
4 organic garlic cloves
1/2 tsp dried thyme
1/2 cup additive free parmesan cheese (Italian brands seem to be best)
Cultured cream or creme fraiche
Slice eggplants in half and roast skin side up at 375F in expeller coconut oil, ghee, olive oil or sesame oil until tender (about 20 minutes). Scoop out roast eggplant and discard skin.
Saute chopped onion in ghee or butter until slightly carmelized.
Add roasted eggplant, onion, tomato and garlic to chicken stock and simmer for 10 minutes. Add parmesan cheese and puree with a handheld blender until smooth. Salt and pepper to taste. Serve in bowls with cultured cream or creme fraiche.