Smoky Eggplant Soup
2 eggplants 3 tablespoons olive oil 2 medium onions -- sliced 4 garlic cloves -- chopped 2 tomatoes -- chopped 8 cups chicken broth 2 tablespoons chopped fresh basil 1 tablespoon c...
Ingredients
- 2eggplants
- 3tablespoonolive oil
- 2medium onions -- sliced
- 4garlic cloves -- chopped
- 2tomatoes -- chopped
- 8cupchicken broth
- 2tablespoonchopped fresh basil
- 1tablespoonchopped fresh oregano
Directions
- 1
2 eggplants 3 tablespoons olive oil 2 medium onions -- sliced 4 garlic cloves -- chopped 2 tomatoes -- chopped 8 cups chicken broth 2 tables
- 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
- 3
Scoop out the flesh and coarsely chop it
- 4
Set aside
- 5
Heat the remaining olive oil in a large, heavy pot
- 6
Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes
- 7
Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes
- 8
Add the eggplant flesh and the chicken stock and bring to the boil