Eggplant Purée Soup

Ingredients

• Eggplants 20 oz
• Minced garlic 2 cloves
• Chopped Sage Leaves to taste
• Olive Oil to taste
• Balsamic Vinegar 1 tablespoon
• Onion 1 head
• Water 15 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Peel the eggplants and cut them into half-moon slices about 1 cm thick. Peel and mince the garlic clove, and slice the onion into thin half-rings. Remove the leaves from the thyme sprigs.

Step 2

In a small skillet, heat olive oil over medium heat. Add the eggplant slices, thyme, and pour in the balsamic vinegar. Stir and add more olive oil. Sauté the eggplant slices on all sides.

Step 3

In a small pot, heat a little olive oil and sauté the chopped onion and garlic over low heat until softened (about seven to ten minutes). Add the roasted eggplant, pour in water, and bring to a boil. Simmer for twenty minutes, covered.

Step 4

Remove the pot from the heat and use an immersion blender to puree the contents. If desired, strain it through a sieve for a lighter consistency. Add more water or broth if needed, and season with salt and pepper to taste.

Step 5

The finished soup can be gently reheated over the flame, or you can serve it immediately – it is delicious both hot and warm. Garnish each serving with thyme leaves and serve.