- Joined Aug 25, 2009
This soup is just wonderful.
Roasted Eggplant Soup (Centro)
2 large Italian eggplants, peeled and chopped
1 onion, chopped
½ carrot, chopped
¼ cup celery stalk, chopped
½ each, red and yellow pepper, chopped
1 clove garlic, peeled
¼ jalapeno pepper, chopped
2 tsp each , fresh oregano, basil and rosemary
¼ cup extra virgin olive oil
1 ½ oz (45gr) prosciutto, wrapped in cheesecloth
4 cups beef stock or chicken stock
½ tsp each of salt and pepper 1 tbsp fresh lemon juice
In a large bowl, combine eggplant, onion, carrot, celery, peppers, garlic, jalapeno pepper, herbs and olive oil (first 9 ingredients) , stirring to coat evenly.
Spread out on a baking sheet, and roast for 30 minutes 375, until golden brown. Transfer vegetables to a large pot with the prosciutto; add stock to cover. Season with salt and pepper. Bring to boil; reduce heat to med-low, simmer for about 30 minutes, or until vegetables are very tender. Remove prosciutto from the stock, and discard. In batches, puree soup in food processor or blender. Return soup to pot, and adjust seasoning to taste, add lemon juice while reheating. Add more stock if neccessary.