Garlicky Eggplant and Pepper Soup with Mint

Name: Garlicky Eggplant and Pepper Soup with Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Cayenne pepper; 1 liters rich chicken stock, preferably homemade (see Note); 3 mediums eggplants (about 3 3/4 pounds total), halved lengthwise; 3 garlic cloves, smashed; 2 teaspoons fresh lemon juice; 237 milliliters mayonnaise; 2 Tbsps minced mint, plus more for garnish; 2 Tbsps extra-virgin olive oil, plus more for brushing; 2 mediums onions, finely chopped; 6 red bell peppers; 8 servings Salt

Garlicky Eggplant and Pepper Soup with Mint might be just the soup you are searching for. This gluten free, dairy free, whole 30, and vegetarian recipe serves 8. One portion of this dish contains about 7g of protein, 27g of fat, and a total of 366 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up cayenne pepper, garlic cloves, olive oil, and a few other things to make it today.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Lightly brush a large rimmed baking sheet with olive oil. Arrange the eggplants on the baking sheet, cut side down, and bake until just tender, about 20 minutes.

Ingredients you will need

Eggplant

Olive Oil

Equipment you will use

Baking Sheet

Oven

Let cool slightly, then cut the eggplant halves lengthwise into thirds. Discard the eggplant skin and the very seedy portions, then cut the eggplants into 1/2-inch chunks.

Ingredients you will need

Eggplant

Preheat the broiler. Lightly brush the red peppers with olive oil and set on a heavy baking sheet. Broil the red peppers 6 inches from the heat, turning the peppers occasionally, until lightly charred all over, about 15 minutes.

Ingredients you will need

Red Pepper

Olive Oil

Peppers

Equipment you will use

Baking Sheet

Broiler

Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, core and seed the peppers, then cut them into 1/4-inch dice.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a large saucepan, heat the 2 tablespoons of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Gently stir in the eggplants and peppers and season with salt and cayenne.

Ingredients you will need

Eggplant

Ground Cayenne Pepper