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Eggplant Soup

Marissa             0    

The potentially disastrous texture and occasional bitterness of eggplant is eliminated in this recipe by first roasting the eggplant and then using a sweet orange vegetable to flavor the soup. Either cream or milk can be used to enrich the soup, depending on how indulgent you are feeling!

serves 6

olive oil for roasting
1 1/2 lb eggplant, cut in half
1/2 lb orange vegetable (sweet potato, pumpkin, carrots, etc), cut in half
1 tbsp olive oil
2 onoins, finely chopped
3 cloves garlic, minced
3-4 cups vegetable broth
1/4 tsp fresh thyme or oregano
1 bay leaf
1/4 tsp ground coriander
1 tbsp tomato paste
2/3 cup milk or cream
lemon juice

serve with sour cream and parsley

Oil a shallow roasting pan and place eggplant and orange vegetables cut side down. Brush the tops with oil and roast at 400ºF for 30 minutes. Allow to cool enough to handle and scoop at the flesh.


Heat the oil in a pan over medium-low heat and add onions for 5-10 minutes until translucent. Add garlic, roasted vegetable flesh, 3 cups broth, herbs and tomato paste. Cover and simmer for 30 minutes.

Remove the bay leaf and blend the soup (either using an immersion blender or cool enough to use a food processor, then return to pan). Add the milk or cream and up to 1 more cup of broth to desired consistency. Add lemon juice to taste. Adjust seasonings and serve with sour cream and parsley.





Eggplant Cream Sauce

Marissa             0    

I know there’s a lot of people that “don’t like eggplant” but I believe they can be converted. Eggplant cooked wrong can be downright awful. Soggy or chewy, bland or bitter. There are innumerable ways to screw it up. But cooked correctly, it can be quite delicious! This recipe completely transforms the vegetable. It takes a lot of different steps, but even hardened eggplant haters have admitted that this is tasty. You need to peel, chop, boil, drain and squeeze, simmer and blend the eggplant. Basically turn it into something entirely different.

serves 6

2 lb eggplant
1/3 cup olive oil
3 large ripe tomatoes, peeled and diced
2 cloves garlic, minced
1 tbsp thyme, chopped
1 tbsp basil, chopped
1 tsp salt
serve with cheese and herbs on pasta

Peel the eggplant and chop into 1/2″ cubes. Cook in salted boiling water for 5 minutes. About 30 seconds before the eggplant is done, drop the tomatoes into the water. This will make them easy to peel. Drain the vegetables and let cool slightly. The skins should slip right off the tomatoes. Then just roughly chop. Press the eggplant against the colander to remove as much water as possible. This first step reduces bitterness.

Heat the oil in pan over medium heat and add all the ingredients. Bring to a simmer, lower heat to maintain that simmer and cook for 10 minutes.


Blend the sauce until smooth. I use an immersion blender, or you can let it cool and put it in a food processor. Adjust seasonings.

Serve on pasta with parmesan or feta and parsley or basil. Most people won’t believe it’s eggplant!