| Recipe Yields 4 Servings
11/2lb
eggplant
2 cups watery vegetable stock (or 2 cups warm water with 1 tablespoon powedered vegetable
stock)
1 tablespoon olive oil
3 medium cloves crushed garlic
2 cups chopped onion
1 teaspoon salt (we recommend kosher cooking salt)
Freshly ground black pepper
3 tablespoons sour cream
2 tablespoons tahini
1/4 teaspoon cayenne (more if you can handle it)
1/4 teaspoon ground cummin
1/4 cup freshly-minced parsely
For topping:
A little yoghurt and finely-minced tomato & bell pepper
Preheat oven to 375 degrees F
Slice eggplant in half lengthwise. Lightly salt each open side, and let
it sit about 15 minutes to sweat away its bitter juices. Rinse, pat dry, and brush
the cut sides with olive oil. bake 30-40 minutes face-down on a tray. Cool
until you can handle it. Scoop out the pulp, discard the skins.
Saute the garlic and onions in 1 tablespoon olive oil with the salt until
onions caramalized. Grind in fresh black pepper.
Puree together (use a blender or food processor with stell blade) eggplant
pulp, water or stock and onion/garlic satue.
Put puree in saucepan cover and heat gently.
When soup is hot whisk in tahini, sour cream and cayenne until mixture is smooth.
Cover and simmer for 30 minutes.
Stir in parsley right before serving and top each bowl of soup with yogurt and
minced tomatoes and peppers.
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