Roasted Eggplant (aubergine) And Potato Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 3 tablespoons butter
• 1 medium onion, chopped
• 4 cups sodium-free chicken stock or 4 cups vegetable stock
• 1 1/2 lbs boiling potatoes, unpeeled and chopped*
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• salt, to taste
• 1/2 cup plain yogurt (optional)

Recipe

• 1 place oven rack about 10 inches from broiler.
• 2 broil eggplant until charred all over, turning as needed. this will take anywhere from 25 to 40 minutes depending on size of eggplant.
• 3 let cool, remove skin and coarsely chop.
• 4 in medium large stockpot, melt butter over medium heat.
• 5 saute onions and garlic until soft. do not let garlic burn.
• 6 stir in paprika,pepper,cumin,salt and eggplant.
• 7 turn heat to high, and stirring constantly, cook about 2 minutes.
• 8 pour in stock and potatoes.
• 9 bring to a boil, and reduce to a simmer.
• 10 cook until potatoes are fork-tender.
• 11 puree in food processor in batches.
• 12 re-warm as needed. serve with some yogurt swirled on top.
• 13 * if using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.