Roasted Eggplant Soup
|Eggplant||1 1⁄2 Pound (1 Large Sized)|
|Regular strength chicken broth||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Thin red bell pepper strips||12|
Pierce unpeeled eggplant in several places with a fork, then place with unpeeled onion in a shallow baking pan.
Bake in a 400° oven until vegetables are very soft when squeezed (about 1 1/4 hours).
Let cool, then peel.
Whirl eggplant and onion in a food processor or blender until pureed.
In a 2- to 3-quart pan, combine puree and broth; mix well.
Bring to a boil over medium heat; add lemon juice.
Season to taste with salt and pepper.
Pour into 4 individual bowls; garnish each serving with parsley and 3 bell pepper strips.