Thursday, July 9, 2009

Eggplant Soup (or Sauce)

Use in place of tomato sauce on pizza, or add 2 cups additional chicken stock to make a soup.

2 egg plants, quartered lengthwise
4 roma tomatoes, quartered
3 cloves garlic
1 onion, quartered
olive oil

Brush vegetables with oil and sprinkle with salt. Roast at 400 for 40 minutes.
6 c. chicken broth (Or Edward and Sons NOTChicken bouillon)
2 tsp. marjoram
1 Tbsp. lemon juice
1 can white beans
Scrape eggplant from purple skin. Add eggplant, onion, tomatoes, and garlic to broth. Simmer 30 - 40 minutes until vegetables are tender. Puree. Let sit 15 minutes.

Lentil Version:
Simmer 3/4 cup lentils in 2 c. chicken stock. Add to soup after pureeing.

No comments:

Post a Comment