Eggplant Empire

This post was inspired by The National’s song, “Fake Empire”. I was listening to this band, staring at the half-dozen eggplants that had accumulated in the vegetable drawer, at a loss for what to do with them (short of pitching them in the garbage).

Then it occurred to me that the last CSA newsletter I received had a recipe for eggplant soup. SCORE!

Did you know? Eggplants originally grew wild in India, and were first cultivated in China in the 5th century B.C. Eventually, through traders in the Middle East and Europe, the eggplant spread; however, due to its bitter taste, it did not become a popular vegetable to eat until the 18th century. Eggplants derive their name for the first cultivated and traded eggplant, which was a whitish, globed vegetable that looked like an egg.

I used this Deborah Madison-inspired recipe more as a guide, and concocted my own version of this low-calorie filler-upper delight.

Easy Eggplant Soup

4 eggplants (6 if they are small), cut in half

6 medium tomatoes, skinned

1 onion, cut in half

3 sweet peppers, cut in half

1 poblano (or any hot) pepper, cut in half

cooking spray

6 basil leaves

2 cups of vegetable stock (more depending on the consistency of soup you prefer)

1 Tbsp olive oil

Salt and pepper to taste

Spray a baking sheet with cooking spray, and bake eggplant, face down, for 20 minutes at 400 degrees. Add tomatoes, peppers, and onion, and bake for another 20 minutes.

Scoop out eggplant meat, tomatoes, peppers, and onion and add chop. Add to a pot of vegetable stock and basil leaves. Simmer for 5-10 minutes. Using a blender, blend all ingredients to desired consistency (I like mine smooth like buttttah, so I put the blender on the highest setting). Garnish with basil and a Tbsp of creme fraiche or bits of shredded cheese. Serve with crackers.

Nutrition Info: Serving size: 1 cup; Calories: 80; Total fat: 1 g; Vitamin C: 20% DV

(This photo needed a bit of garnish, no?)

Question of the Day: How do you do eggplant?