Roasted Eggplant-Garlic Soup

From Bob Bilenchi

1      large Globe Eggplant (about 1 pound)

       Kosher Salt and freshly ground Black Pepper

1      whole head Garlic

       Olive Oil

1 ¾  cups chopped Red Onions

½    cup chopped fresh Basil (1/4 cup dried)

1      tablespoon chopped fresh Thyme (1/2 tablespoon dried)

½    teaspoon Red Pepper flakes

3      cups seeded chopped Tomatoes

4 ½  cups chicken stock

         Garnish of Basil Sprigs and chopped Red Bell Pepper

Preheat oven to 375 degrees F. Trim ends of eggplant; leave skin on. Rinse, pat dry, and cut into ¼ inch rounds.  Sprinkle with salt and pepper. Place on paper towels for 20 to 30 minutes to remove excess water.

Cut the top off of garlic head and sprinkle lightly with olive oil, salt and pepper.  Wrap in foil, leaving it a little open at top. Place eggplant and garlic on a lightly oiled baking sheet and roast for 15 minutes.  Remove eggplant and continue roasting garlic for 35 minutes more.  Chop eggplant into 1 inch pieces.

In a large soup pot, heat 1 tablespoon olive oil over medium heat.  Add onions, basil, thyme, and pepper flakes and sauté for 5 to 6 minutes, or until onions are translucent. Squeeze garlic out of head, making sure that the flaky peel does not get mixed in and add it to the pot. Add eggplant, tomatoes and stock and bring soup to a boil.  Reduce heat, cover, and cook for 10 to 12 minutes.

Remove from pot and transfer to a food processor or blender. Puree in batches. Soup can be refrigerated at this point.

Heat thoroughly before serving.  Season to taste. Top with basil sprigs and chopped red bell pepper.

Serves 8 as an appetizer or 4 as an entrée.

From “The Wine Lover’s Cookbook” by Sid Goldstein.