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Smoky Eggplant Soup

Smoky Eggplant Soup is built on Olive Oil, Chicken Broth, Hot Sauce, and Parmesan Cheese Fresh. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 8 cup
• 1 dash
• 1/2 cup

Method (preview)

1. 1

   Cut the eggplants in half and score the flesh.

2. 2

   Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes.

3. 3

   Scoop out the flesh and coarsely chop it.

4. 4

   Set aside.

5. 5

   Heat the remaining olive oil in a large, heavy pot.

6. 6

   Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes.

7. 7

   Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes.

8. 8

   Add the eggplant flesh and the chicken stock and bring to the boil.

9. 9

   Reduce the heat to a simmer and cook 10 minutes.

10. 10

    Add the basil and oregano and cook 2 minutes more.

11. 11

    Strain the solids from the liquid, reserving the hot liquid in the pot.

12. 12

    Return the puree to the pot and reheat to just below simmer.

13. 13

    Season to taste with salt, pepper, and Tabasco and garnish with Parmesan cheese.