Title: Eggplant Soup
Categories: Soup Vegetable
Yield: 4 Servings

2		Eggplants, about 1 pound each
		Olive oil
4	c	Chicken broth
		Salt and pepper to taste

Preheat the oven to 375F.

Remove the stems ffom the eggplants and cut them into 1/2-inch lengthwise slices. Brush both sides of the slices with olive oil, salt and pepper them, and place on baking sheets in a single layer. Bake for 20 to 25 minutes, until lightly golden and completely tender when pierced with a fork. Using a spoon, remove the pulp from the skin.

Put the pulp and 2 cups of the broth into a food processor and process until smooth. (If you don't have a food processor pass the pulp through a food mill.) Pour into a saucepan, stir in the remaining broth, and gently heat until hot. Taste for salt and pepper. Add more broth for a thinner soup.

NOTE: There's no middle ground on the issue of eggplants: either you're an eggplant lover or an eggplant loather. This recipe will satisfy eggplant lovers. because it's thick, creamy, and all eggplant. Serve with garlic rolls or garlic bread and a tomato salad.

1 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York

MM Format by John Hartman Hartsville, SC 4 April 1997 Cro-Magnon@juno.com hartman@indy.net

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