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Recipes from the Farm Back to Recipes page Creamy, Spicy Eggplant Soup Originally posted 10/8/2007 Ingredients: 1 ½ lb eggplant 2 cups water or stock 1 TB olive oil 3 garlic cloves 2 cups chopped onion 1 tsp salt, pepper ¼ cup dry sherry 3 TB sour crean 2 TB tahini (or soy sauce) ¼ tsp cayenne pepper ¼ cup fresh parsley (or substitute dried) Directions: Slice eggplant in half lengthwise and bake 30-40 minutes face down on an oiled tray. Cool and scoop out flesh. Saute garlic and onions in oil with 1 tsp salt until onions are soft. Grind in pepper. Puree with food processor or immersion blender the eggplant pulp, water/stock, onion/garlic sauté. Return puree to a heavy saucepan. Add sherry, cover and heat gently. When soup is hot, whisk in tahini/soy, sour crean and cayenne, keep whisking until it is smooth. Cover and keep war, serve with parsley and you may top each bowl with yoghurt, minced tomatoes or peppers. |
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