Daniel Patterson's Roasted Eggplant Soup

Name: Daniel Patterson's Roasted Eggplant Soup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters loosely packed purple basil leaves; 79 milliliters tightly packed purslane leaves; 6 servings Freshly ground black pepper; 237 milliliters cherry tomatoes, large dice; 6 servings Coarse sea salt; 6 servings Edible flowers, for garnish; 2 kilograms Chinese or Japanese eggplant; 5 Tbsps freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed; 5 Tbsps olive oil, plus more as needed; 57 grams Padrón peppers; 0 teaspoons red pepper flakes; 113 grams fresh Romano beans; 2 teaspoons sherry vinegar, plus more as needed; 1 teaspoons whole coriander seeds; 1 teaspoons whole cumin seeds; 1 medium zucchini, trimmed, halved lengthwise, then cut crosswise into 1/4-inch-thick slices

Daniel Patterson's Roasted Eggplant Soup might be just the soup you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 206 calories, 4g of protein, and 12g of fat each. It will be a hit at your Autumn event. Head to the store and pick up coriander seeds, edible flowers, sherry vinegar, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Heat the oven to broil and arrange a rack in the middle.

Equipment you will use

Oven

Place the eggplants in a large roasting pan, drizzle with 2 tablespoons of the measured olive oil, and season with salt. Broil, turning occasionally, until the skin of the eggplants has charred and the flesh has softened until it collapses, about 20 to 30 minutes.

Ingredients you will need

Eggplant

Olive Oil

Salt

Equipment you will use

Roasting Pan

Remove the pan to a wire rack and let cool.Meanwhile, place the coriander and cumin seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.

Ingredients you will need

Cumin Seeds

Coriander

Toast

Equipment you will use

Frying Pan

Wire Rack

Remove the pan from heat and let cool.

Equipment you will use

Frying Pan

Transfer the spices to a spice grinder or mortar and pestle and grind coarsely; set aside.When the eggplants are cool enough to handle, halve them lengthwise. Scoop out the flesh with a large spoon and place in a large saucepan with a tightfitting lid. (Discard the stems and skin.)

Ingredients you will need

Eggplant

Spices

Equipment you will use

Mortar And Pestle

Sauce Pan

Add enough vegetable broth to the saucepan to just cover the eggplant flesh.

Ingredients you will need

Vegetable Broth

Eggplant

Equipment you will use

Sauce Pan

Add the ground spices and red pepper flakes and stir to combine.

Ingredients you will need

Red Pepper Flakes

Spices

Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and simmer until the flavors meld and the eggplant is completely falling apart, about 25 to 30 minutes.When the soup is ready, prepare an ice water bath by filling a large bowl halfway with ice and water.

Ingredients you will need

Water

Eggplant

Soup

Ice

Equipment you will use

Sauce Pan

Bowl

Transfer the soup to a second large bowl. Set the bowl with the soup in it over the ice water bath and let cool to room temperature. Cover the soup and chill in the refrigerator until completely cold.When the soup is cold, purée it in a blender in batches until smooth.

Ingredients you will need

Water

Soup

Equipment you will use

Blender

Bowl

Pour the blended soup into a large bowl.

Ingredients you will need

Soup

Equipment you will use

Bowl

Add 3 tablespoons of the lemon juice, the sherry vinegar, and 2 tablespoons of the remaining olive oil and whisk to combine. Taste and season with salt, pepper, and additional olive oil, lemon juice, and vinegar as needed. Return to the refrigerator until ready to serve.Bring a medium saucepan of heavily salted water to a boil over high heat.

Ingredients you will need

Sherry Vinegar

Lemon Juice

Olive Oil

Vinegar

Pepper

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Add the Romano beans and blanch until crisp-tender, about 3 to 5 minutes.

Ingredients you will need

Runner Beans

Drain in a colander and set aside to cool. When cool enough to handle, cut the beans crosswise on the diagonal into 1/2-inch pieces and place in a large bowl.

Ingredients you will need

Beans

Equipment you will use

Colander

Bowl

Heat a cast iron skillet over high heat until smoking, about 10 minutes. Meanwhile, place the Padrón peppers in a medium bowl, drizzle with olive oil, season with salt, and toss to combine. When the skillet is hot, add the peppers and cook, turning occasionally, until they start to char and blister, about 6 to 8 minutes total.

Ingredients you will need

Olive Oil

Peppers

Salt

Equipment you will use

Frying Pan

Bowl

Transfer to a cutting board. When cool enough to handle, trim the stems, coarsely chop the peppers, and add to the bowl with the beans.Trim the flesh and white pith of the preserved lemon and discard. Finely chop the remaining rind and add it to the bowl with the beans and peppers.

Ingredients you will need

Preserved Lemon

Peppers

Beans

Beef

Equipment you will use

Cutting Board

Bowl

Add the zucchini, tomatoes, and purslane. Tear the purple basil into bite-size pieces, add it to the bowl, and toss gently to combine.

Ingredients you will need

Purslane

Tomato

Zucchini

Basil

Equipment you will use

Bowl

Drizzle with the remaining 2 tablespoons lemon juice and the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Taste and season with additional salt, pepper, lemon juice, and olive oil as needed.To serve, ladle the soup into wide, shallow serving bowls. Divide the vegetable mixture over the soup and top with edible flowers and a drizzle of olive oil.

Ingredients you will need

Salt And Pepper