Roasted Eggplant Soup

Serves 6

Ingredients

•  4 medium eggplants
• 3 to 4 tablespoons olive oil
• 4 large tomatoes
• 2+ cloves garlic, peeled
• 3 cups chicken stock
• 1 tablespoon chopped fresh rosemary
• salt and ground black pepper

Step 1.  Preheat the oven to 400F.  Slice the eggplant in half lengthwise and place on a baking sheet.  Score the flesh of each half with a sharp knife in 5 or 6 places.

Step 2.  Brush the flesh with about 1 tablespoon of the olive oil and bake in the oven for about 40 minutes or until tender and golden brown.  Set aside to cool.

Step 3.  To blanch tomatoes, score an "X" on the bottom of each tomato and place in a large pan of boiling water to blanch for 15 seconds.  Remove tomatoes with a slotted spoon and plunge them into a bowl of cold water.  Then peel the tomatoes.  Squeeze out seeds and coarsely chop.  Mince the garlic.

Step 4.  Scoop out the eggplant flesh and set aside.  Heat remaining oil in a heavy, 3-quart saucepan over moderate heat.  When oil is hot, add the garlic and tomatoes and saute for 5 to 6 minutes.  Add the eggplant, stirring to combine.

Step 5.  Add the chicken stock.  Reduce heat and cook, stirring occasionally, for 20 minutes.

Step 6.  Using a hand or stationary blender, process the soup until a smooth consistency is reached.  Season with chopped rosemary and salt and pepper to taste.  [I like to roast pumpkin seeds and sprinkle on top.]

From the incredibly informative cookbook, Cooking at the Academy, California Culinary Academy