Recipes » Soup and Stews » Eggplant Tomato Relish Soup

Ingredients

• 8 Tablespoons olive oil
• 2 Lb. Eggplant, sliced in half
• Kosher Salt
• Black Pepper
• 10 Cups chicken stock
• 16 large basil sprigs
• 20 stems of parsley
• 4 sprigs thyme
• 2 large onions, sliced (3 cups)
• 3 tablespoons minced garlic
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• For the Relish:
• 4 Tablespoons olive oil
• 4 teaspoons minced garlic
• ½ tsp kosher salt
• 2 ripe tomatoes, peeled, seeded diced
• 1 tsp. Sherry vinegar
• ½ tsp pepper
• 2 tablespoons chopped parsley

Preparation

Make the soup:

Oven: 375. Season cut side of eggplant with salt and pepper, out face down on a baking sheet with 2 tbsp. Olive oil.
Roast until tender, about 40 min. Cool, scrape out the flesh with a spoon. Throw away the skin.

Meanwhile, chicken broth, basil, parsley and thyme in a stockpot. Bring to a boil, simmer for 15 minutes. Strain the broth.

Heat olive oil in a large saucepan, medium heat. Add onion, until caramelized, 20 minutes. Add 1 tsp. Salt and the garlic. Add 8 cups of stock, boil, add eggplant flesh, simmer 5 minutes.

Puree in a blender and strain. Use extra broth if needed.

Make the Relish:

Small pan, oil, garlic and salt, 3 – 5 minutes. Add tomatoes , warm, 2-3 minutes. Add sherry vinegar, pepper, parsley. Remove from heat.

Serve soup garnished with relish and olive oil.