Fire-Roasted Eggplant Soup Recipe

• 2 pounds Japanese eggplant, trimmed and cut lengthwise
• 3 tablespoons blended oil (1 part olive oil, 3 parts canola oil)
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 1 tablespoon unsalted butter
• 2 medium onions, sliced thin
• 1 quart chicken stock
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1/4 cup creme fraiche
• 1/4 cup roasted red pepper thinly sliced

1. Toss the eggplant gently with 2 tablespoons of the blended oil, the balsamic vinegar, salt and pepper in a stainless steel bowl.
2. Char the eggplant on a grill, turning to cook evenly.
3. Set the eggplant aside.
4. Heat the remaining tablespoon of blended oil and the butter over medium heat in a large saucepan and saute the onions until translucent.
5. Chop the grilled eggplant and add to the sauteed onions.
6. Cover with the chicken stock.
7. Bring to a boil and cover.
8. Reduce the heat and simmer for 30 minutes.
9. Puree the soup mixture in a blender and add the lemon juice and Dijon mustard.
10. Adjust the seasoning with salt and pepper.
11. Ladle the soup into bowls and garnish with creme fraiche and roasted pepper slices.

japanese eggplant, blended oil, balsamic vinegar, salt, unsalted butter, onions, chicken, lemon juice, mustard, creme fraiche, red pepper

Taken from www.chowhound.com/recipes/fire-roasted-eggplant-soup-10120 (may not work)