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Roasted Eggplant & Garlic Soup


By One Scoop At A Time (Visit website)



Last week, I went to Ranch 99 with my new blogger friend, Maggie from The Salad Girl fame. Maggie is the first blogger I've met who lives in the area, and it was nice hanging out with her and exploring the Asian market together. Under her guidance, I picked out my first kabocha squash to tackle this weekend. Well, the kabocha sqush is still sitting on the counter. My plans to dig into it was derailed by these babies - Asian eggplants.
I realized I had a bunch of small eggplant almost past their prime. I had bought them a while back to roast but was waiting for the weather to cool-off before I turned on the oven. And this first weekend of Fall proved to be breezy and cool, perfect for heating up the kitchen.
I brushed salt and EVOO on the garlic and eggplant slices and baked at 350 degrees for about 40 minutes.
As the eggplants baked, I caramelized chopped onions and carrots and then poured 1 can of chicken stock and 1.5 cans of water into the wok to bring to a boil. Note - the only reason I didn't roast the onion and carrots is because they all wouldn't fit into my small oven. We rarely turn on the standard oven in the kitchen and rely on the Cuisinart countertop convection oven for everyday use.
Once the eggplant and garlic were cool to the touch, I scooped out the meat, being extra careful to remove the skins. While this doesn't look very tasty, the depth of flavor from roasting garlic and eggplant is incredible.
Poured everything, including the stock into the blender for a few whirls.
Poured everything back into the wok to reheat to a boil.
We enjoyed the roasted eggplant and garlic soup with a dollop of plain yogurt. 


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