Roasted Eggplant Soup
1-2 pounds eggplant
3 medium tomatoes
1 small onion
3 garlic cloves
2 tablespoons canola oil
4 cups chicken or vegetable stock
A few sprigs fresh thyme (or 1 teaspoon dried thyme)
Feta Cheese (for garnish)
Preheat oven to 400°F. Halve the tomatoes, eggplant and onion, peel the garlic cloves, and place them all, cut side down, on a large baking sheet that has been sprayed with cooking spray. Brush the veggies with oil, season with salt and pepper, and roast them for about 45 minutes.
Once the veggies are roasted, let them rest until they are cool enough to handle. Remove the skin from the tomatoes and eggplant and place them in a medium sized sauce pan along with the other vegetables, the thyme and the stock. Allow the soup to simmer for 45 minutes.
Once the soup has finished simmering, allow it to cool for a few minutes. Remove any thyme stems from the pot, and use an immersion blender (I use this one from Cuisinart), to puree the soup until smooth. (If you don’t have an immersion blender, you can use a traditional blender or a food processor to puree the soup).
Serve the roasted eggplant soup with a slice of crusty bread and a sprinkle of feta on top.