Fire Roasted Eggplant Soup

from Chef Sondra Bernstein, The Girl and The Fig

Serves 6

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INGREDIENTS:
For the Eggplant
2 pounds Japanese eggplant, cut lengthwise, ends cut off
3 tablespoons blended oil
1 tablespoon balsamic vinegar
salt & black pepper
2 medium yellow onions, sliced thin
1 tablespoon butter
1 quart Chicken Stock
2 tablespoons lemon juice
2 tablespoons Dijon mustard
¼ cup Crème Fraiche for garnish
¼ cup roasted red peppers, sliced, for garnish

For the Peppers
4 red peppers
1 tablespoon olive oil

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PREPARATION:
For the Eggplant
1. Toss the eggplant gently with 2 tablespoons oil, balsamic vinegar, salt & pepper in a stainless steel bowl. Char the eggplant on a grill, turning to char evenly. Set the eggplant aside.

2. Heat the remaining oil & butter over medium heat in a large pot and sauté onions until translucent. Chop the eggplant and add to onions. Cover with the chicken stock. Bring to a boil, cover, reduce and simmer for 30 minutes.

3. Puree the soup mixture in a blender. Add the lemon juice and Dijon mustard. Adjust seasoning with salt & pepper. Ladle soup into bowls. Garnish with crème fraiche & roasted red pepper slices.

For the Peppers
1. Roast the peppers on all sides on a grill or under a broiler until skin is well charred. Put in container cover with plastic wrap. Refrigerate until cool.

2. Peel and seed the peppers. Slice lengthwise. Toss with olive oil and refrigerate until needed.

Yields 1 1/2 cups.