Charred Eggplant Soup

Name: Charred Eggplant Soup
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters chicken stock, plus more if needed; 6 servings Espelette chile powder, to taste; 2 larges eggplants, quartered lengthwise; 6 servings Fennel fronds, for garnish; 1 Tbsp chopped fresh cilantro; 1 Tbsp chopped fresh thyme; 6 cloves garlic; 6 servings Kosher salt; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 medium onion, sliced 1/2 inch thick; 6 servings Freshly ground pepper; 2 larges tomatoes, quartered; 6 servings Vanilla-Curry Cotton Candy, for serving

Charred Eggplant Soup might be just the soup you are searching for. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 181 calories. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have onion, kosher salt, tomatoes, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Brush 2 rimmed baking sheets with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

Put the eggplants, flesh-side down, on one of the baking sheets, drizzle with 1 tablespoon olive oil and season with salt. Toss the tomatoes, onion and garlic with the remaining 1 tablespoon olive oil on the other baking sheet (don't crowd the pans or the vegetables will steam). Season with salt and pepper. Roast the vegetables until tender and browned in spots, about 45 minutes, rotating the baking sheets halfway through.

Ingredients you will need

Salt And Pepper

Vegetable

Eggplant

Olive Oil

Tomato

Garlic

Onion

Salt

Equipment you will use

Baking Sheet

Scoop the eggplant flesh from the skin into a saucepan, discarding any excess seeds.

Ingredients you will need

Eggplant

Seeds

Equipment you will use

Sauce Pan

Add the remaining roasted vegetables, the chicken stock, thyme and cilantro and bring to a boil over medium-high heat. Reduce the heat to low and simmer about 20 minutes. Cool slightly.

Ingredients you will need

Chicken Stock

Vegetable

Cilantro

Thyme

Puree the soup in a blender (in batches if necessary) until smooth. Return the soup to the saucepan and thin with more stock, if needed. Season with salt, pepper and chile powder. Ladle into bowls and garnish with fennel fronds; slide the cotton candy into the soup to serve.

Ingredients you will need

Chili Powder