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Ingredientes
- 1 c. Roasted garlic
- 1/2 c. Minced assorted mild herbs
- Â Â (such as basil, oregano, parsley, etc.)
- Â Â Drizzle of extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 lrg Eggplants
- 1 Tbsp. Extra virgin olive oil
- 1 c. Chopped onions
- 1 Tbsp. Chopped garlic
- 1Â 1/2 quart Vegetable or possibly chicken stock
- 1 c. Heavy cream
- Â Â Cayenne pepper to taste
Direcciones
- Preheat oven to 400 degrees.
- In a mixing bowl, combine the garlic, herbs and a drizzle of extra virgin olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mix over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 min or possibly till the eggplant is tender. Remove from the oven and cold.
- Using a spoon, remove the flesh of the eggplant and throw away the skin. Heat the oil in a 2-qt saucepan. When the oil is warm, add in the onions. Saute/fry for 2 min. Add in the roasted eggplant and garlic and continue to saute/fry for 2 min. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 min. Using a hand-held blender, puree the soup till smooth. Stir in the cream and continue to simmer for 3 min. Season the soup with the salt and the cayenne.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 337 | 70% |
| Total Fat 38.35g | 48% |
| Saturated Fat 22.1g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 189mg | 8% |
| Potassium 1018mg | 29% |
| Total Carbs 34.69g | 9% |
| Dietary Fiber 13.2g | 44% |
| Sugars 10.17g | 7% |
| Protein 6.81g | 11% |
