Roasted Eggplant Soup
Source: Pilar Sanchez of Pilar.
2 pounds eggplant
1 onion, peeled, quartered
1 red bell pepper
½ pound tomatoes
5 cloves peeled garlic
2 quarts vegetable stock
Olive oil to coat
1 cup parmesan cheese, shredded
- Heat oven to 400 degrees.
- Quarter the eggplants and lightly coat with oil. Place onto a cookie sheet. Do the same with the onion, pepper, tomatoes and garlic. Place into the hot oven and roast for about 40 minutes or until all of the vegetables are tender. Remove from the oven and place everything into a large stockpot with the stock. Bring to a boil and then simmer for 30 minutes. Blend in a blender until quite smooth, adding more stock if needed. Season with salt.
- Form oval of shredded cheese 6 inch long by 1 inch wide on a silpat. Bake at 275 degrees until just golden. Allow to cool and the tuiles will become quite crispy.
- Serve soup hot with a garnish of parmesan tuile and fresh herbs.