Roasted Eggplant Soup
|Eggplants||3 Small (Impeded)|
|Olive oil||1 Tablespoon|
|Yellow onion||1 Large, sliced thin|
|Garlic||2 Clove (10 gm), crushed|
|Minced ginger/1/2 teaspoon ground ginger||1 Tablespoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Sweet red peppers||2 Medium, cored, seeded, and sliced thin|
|Low sodium chicken broth||3 Cup (48 tbs)|
|Red wine vinegar||4 Teaspoon|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
Preheat the oven to 375°F.
With a fork, pierce the eggplants in several different places, then lay them on an ungreased baking sheet.
Bake, uncovered, until very soft when pierced with a fork about 40 minutes.
Meanwhile, in a medium size heavy saucepan, heat the olive oil over low heat for 1 minute.
Add the onion, garlic, ginger, and red pepper flakes, and cook, uncovered, until the onion is soft about 10 minutes.
Stir in the red peppers and salt, cover, and cook for 10 minutes or until the peppers are somewhat soft.
Add the chicken broth, raise the heat to moderate, and cook, uncovered, 20 minutes longer or until the peppers are very soft.
Remove from the heat and strain, placing the liquid and solids in separate bowls.
When the eggplants are done and cool enough to handle, peel off and discard the skins.
Halve the eggplants lengthwise; then, with a small spoon, remove and discard most of the seeds.
Cut into 1 inch cubes.
In a food processor or electric blender, whirl the eggplant and strained solids with 1 cup of the reserved liquid for 1 minute or until the mixture is smooth.
Return to the saucepan and add the remaining liquid and the vinegar.
Cook, uncovered, over moderate heat until heated through about 5 minutes.
Ladle into soup bowls and top each portion with a tablespoon of the yogurt.