Roasted Eggplant and Garlic Soup
2 roasted garlic bulbs (recipe follows)2 large eggplants, peeled and cubed
375 ml (1 ½ cups) chopped onion25 L (5 cups) good quality vegetable stock
2 ml (½ ) salt1 ml (¼) freshly ground pepper
175 ml (3/4 cup) 35% heavy cream125 ml (½ cup) finely grated Parmigiano-Reggiano cheese
In a large oven proof casserole, combine roasted garlic, eggplant, onion, stock, salt and pepper. Cover and bake in preheated 190 C (375 F) oven for 45 to 60 minutes until vegetables are soft.
Uncover, stir and continue to bake an additional 20 to 30 minutes until liquid is slightly reduced and vegetables are roasted. In a blender, puree soup in batches until smooth and creamy. Return to saucepan and whisk in cream; bring to serving temperature and adjust seasoning with salt and pepper. Ladle into soup bowls and top with Parmigiano-Reggiano cheese. If desired, place bowls under boiler to melt the cheese.
Roasted garlic: 2 whole garlic bulbs
10 ml (2 tsp) olive oil50 ml (¼ cup) water method.
Rub loose skin from garlic bulbs. Trim root end flat and cut 1 cm (½ inch) from top of each bulb; be careful not to detach individual cloves. Place bulbs cut side up in a baking dish; drizzle oil over cut ends.
Add water to baking dish, cover and bake in preheated 260 C (500 F) oven for 25 to 30 minutes until garlic is soft to the touch. Cool bulbs and squeeze garlic from individual cloves. Makes 125 ml (½ cup) roasted garlic.