Eggplant Soup


2 large eggplants
1 red onion
3 garlic cloves
2 tablespoons olive oil
Salt and Pepper
2 pints vegetable stock
Bake eggplant in very hot oven until blackened and charred. Place in plastic bag for 20
mins (this makes slipping the skin off much easier). Chop eggplant flesh and lightly stew
in oil with onion and garlic for approx 15 mins. Season with s and p, add stock and
gently simmer 10 – 15 mins covered. Puree in blender, serve very hot.