Bigger Bits | Food

roasted eggplant and onion soup

As I write this post, it’s a rare morning of gloom and rainy drizzle here in LA. I have to smile to myself because it’s as if my city has conjured this moment just so I can deliver you this roasted eggplant and onion soup under the proper circumstances- because surely once this posts, it’ll be sunshine-y and warm again.

But for now, the weather is perfect, this soup is heartwarming, and all is well this mid-October.

This roasted eggplant and onion soup is unexpected; it isn’t often that I stumble upon a soup recipe that involves eggplant, but I love them- they’re good for you and so so versatile. Their subtle flavor makes eggplants of any variety ideal for lots of different dishes, including this soup!

Eggplant is the perfect food {did you know it’s a fruit?!} to help enhance the robust flavor of the onion, and the even more flavorful coconut milk. Yes, coconut milk- more unexpectedness! The coconut milk adds that perfect amount of creaminess and really deepens the flavor of this surprisingly simple dish.

Maybe it’s just this weather, but I’d like to curl up with some blankets and friends. And this soup. I see this soup in a lot of fall evenings to come.

Roasted Eggplant and Onion Soup

1 large eggplant, chopped
1/2 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
2 cups chicken stock
1 cup coconut milk
Salt + pepper
Parsley for garnishing {optional}
Creme fraiche or greek yogurt for garnishing {optional}

In a large pan or pot, saute the eggplant, onion, and garlic in olive oil on medium heat until golden, for about 5-8 minutes.
Add chicken stock and bring to a boil.
Lower to a simmer, and allow veggies to cook for an additional 10-15 minutes, or until tender.
Pour all contents into a blender and blend until smooth (or use an emulsion blender if you’ve got one!).
Pour the soup back in the pan and add your coconut milk. Heat on medium until heated through.
Season with salt and pepper, and garnish with parsley and a dollop of creme fraiche or greek yogurt, if desired. Serve warm.

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