Grilled Eggplant Soup

10 ingredients
9 steps

Ingredients

  • 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices
  • 1 tablespoon fresh thyme
  • 1 tablespoon chopped garlic
  • 3 tablespoons olive oil, plus 4 tablespoons
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped garlic
  • 2 leeks
  • 2 cups beef stock
  • 2 cups chicken stock
  • Salt and pepper

Directions

  1. 1
    Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar.
  2. 2
    Grill on both sides.
  3. 3
    Set aside.
  4. 4
    In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks.
  5. 5
    When lightly brown, add the stocks and grilled eggplant.
  6. 6
    Simmer 20 minutes.
  7. 7
    Puree in food processor.
  8. 8
    Add salt and pepper to taste.
  9. 9
    To serve, place in bowls and top with sour cream and fresh thyme

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