Recipe for a delicious mix of roast eggplant and tomato puree for a blended soup your children will love without texture issues from the eggplant!
Slice eggplants in half and roast skin side up at 375 F/ 191 C in expeller coconut oil, homemade ghee, olive oil, avocado 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 caramelized.
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.