Grilled Eggplant Soup
- 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices
- 1 tablespoon fresh thyme
- 1 tablespoon chopped garlic
- 3 tablespoons olive oil, plus 4 tablespoons
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped garlic
- 2 leeks
- 2 cups beef stock
- 2 cups chicken stock
- Salt and pepper
- Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar.
- Grill on both sides.
- Set aside.
- In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks.
- When lightly brown, add the stocks and grilled eggplant.
- Simmer 20 minutes.
- Puree in food processor.
- Add salt and pepper to taste.
- To serve, place in bowls and top with sour cream and fresh thyme
eggplants, thyme, garlic, olive oil, balsamic vinegar, garlic, leeks, beef stock, chicken stock, salt
Taken from www.foodnetwork.com/recipes/grilled-eggplant-soup-recipe.html (may not work)