Roasted Eggplant (Aubergine) Soup

Name: Roasted Eggplant (Aubergine) Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 680 grams eggplants, halved lengthwise; 1 Tbsp fresh thyme or 1 teaspoon dried thyme, chopped; 6 garlic cloves, peeled; 177 milliliters goat cheese, crumbled; 946 milliliters chicken stock or low sodium chicken broth (or more); 1 small onion, halved; 3 mediums tomatoes, halved; 2 Tbsps vegetable oil; 237 milliliters whipping cream

Roasted Eggplant (Aubergine) Soup is a gluten free and vegetarian main course. This recipe serves 1. One portion of this dish contains around 68g of protein, 160g of fat, and a total of 1977 calories. If you have goat cheese, onion, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It will be a hit at your Autumn event.