Garlicky Eggplant and Pepper Soup with Mint
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.
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.
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.
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.
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.
In a large saucepan, heat the 2 tablespoons of olive oil until shimmering.
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.
Add the stock and bring to a boil. Simmer over moderate heat until the flavors blend, about 10 minutes.
Meanwhile, in a mortar, pound the garlic with 1/2 teaspoon of salt until smooth. Stir in the mayonnaise, lemon juice and a pinch of cayenne.
Stir the 2 tablespoons of mint into the soup and ladle into shallow bowls. Top with a dollop of aioli and a sprinkling of mint and serve.