Eggplant & Garlic Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied, makes great leftovers, and like many soups, is actually better the day after making it.
Ingredients
| 1 Tbsp. Olive oil (divided) |
| 24 ounces Eggplant, raw (sliced in half lengthwise) |
| 12 clove Garlic, raw (1 whole bulb)(cut 1/4 of the stem end off the bulb) |
| 1/2 tsp. Salt |
| 2 ounce Semisoft goat cheese |
| 1 cup Water |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
Instructions
Add 2 teaspoons of the olive oil to a large skillet.
Place the eggplant in the skillet, cut side down, and place the pan in the oven.
Place the bulb of garlic in a small sauce pan or garlic roaster, cut side down. Add the remaining teaspoon olive oil to the dish and cover.
Place the garlic in the oven.
Roast the eggplant and the garlic for about 40 minutes.
Remove and let cool for about 10 minutes.
Scoop the meat of the eggplant out of the skin and place in a blender, discarding the skin.
Remove the garlic from the bulb and place the garlic in the blender with the eggplant.
Add the salt, white beans, and goat cheese.
Puree until smooth.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
It is amazing what you can do with only four main ingredients, and in this case the garlic and eggplant come together with the umami of the goat cheese and the creaminess of the blended beans to create a super-rich and flavorful soup.