sketch of Bob above the Roasted Eggplant Soup recipe.

ROASTED EGGPLANT SOUP (Carol’s)

1 large eggplant
3 T. butter
1 medium onion, chopped
1 T. minced garlic
1 1/2 t. paprika
1/4 t. cayenne pepper
1/4 t. cumin
salt to taste
4 c. chicken stock
1 1/2 lb. boiling potatoes, chopped
1/2 c. plain yogurt

Preheat broiler and set rack 8 inches from heat. Broil eggplant til charred all over (about 40 minutes). Let cool, peel and chop. Melt butter in a stock pot over medium heat and sauté onion and garlic til soft. Stir in paprika, cayenne, cumin, salt and eggplant. Turn up heat and stir for 1 minute. Pour in chicken stock and potatoes. Bring to the boil, reduce to a simmer and cook for 35-40 minutes or til potatoes are tender. Puree and re-warm if necessary. Garnish the soup with yogurt.                                                                                                                                                                          
(serves 4)

Roasted Eggplant Soup recipe is published in our February, 2013 Menu Minder, Issue #352.