Roasted Eggplant Soup
1 Large Eggplant, cut in half
1 Large Red Onion, halved but not peeled
2 Red Bell Peppers, halved
Olive Oil for brushing on the veggies
4 Thyme Branches, leaves removed
1 Bay Leaf
2 Cloves Garlic, chopped
1 Stem of Basil
1 Teaspoon Salt
2 Cups Stock
5 Cups Water
Juice of 1 Lemon
1 Cup Croutons
1. Preheat oven to 400F. Place the eggplant, onion, bell peppers and tomatoes on baking sheets. Brush the surface of the veggies with olive oil. Salt the surfaces. Bake for 20 to 40 minutes. The veggies should be well roasted and the skins loose and wrinkled. Removed the skin from the peppers and tomatoes. Peel the onions. Roughly chop all of the vegetables.
2. Warm 2 Tablespoons of olive oil with the thyme, bay leaf, garlic and basil. After several minutes add the baked vegetables and salt. Pour in the the water and stock. Bring to a boil, reduce heat, cover and simmer.
3. Pour the soup with an immersion blender. Serve the soup with Saffron Aioli and croutons.
Pairs well with Plungerhead Zinfandel
Soundtrack Mein Song - Dein Song, Various Artists