Roast Eggplant Soup

Name: Roast Eggplant Soup
Ingredients: 2 onions, quartered; 4 celery stalks, quartered; 1 medium carrot, quartered; 1/4 c. whole black peppercorns; 1/4 c. whole mustard seed; 2 bay leaves; 2 cloves garlic; 3 medium eggplant (cut 1/2 inch); 4 c. water; 1/2 c. olive oil; salt and pepper

11 ingredients

7 steps

Ingredients

2 onions, quartered
4 celery stalks, quartered
1 medium carrot, quartered
1/4 c. whole black peppercorns
1/4 c. whole mustard seed
2 bay leaves
2 cloves garlic
3 medium eggplant (cut 1/2 inch)
4 c. water
1/2 c. olive oil
salt and pepper

Directions

1

Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour.
2

Drain, saving the water which is now your stock.
3

Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil.
4

Roast in oven at 375° for 1/2 hour or until golden brown.
5

Puree the eggplant until no chunks are left.
6

Chop garlic very fine and saute until brown.
7

Mix vegetables, stock, garlic and eggplant and enjoy!!