Creamy Soup with Roasted Eggplants
- 3 Eggplants
- 2 T. Butter
- 5 T. Flour
- 4 c. Water
- 2 Chicken Bullion Cubes
- 2 cloves Garlic, crushed
- 2 c. Milk
- Salt
- Black Pepper
- Red Pepper Flakes
- After washing Eggplants well, use a fork to poke holes to puncture the skin in several places on each fruit. (This will ensure that the Eggplant doesn’t explode with the high heat.)
- Place Eggplants on wire oven rack, preheated at 400o F. Bake for 15 minutes then use tongs to flip each fruit to the other side. Bake another 15 minutes. (Or if you really want a nice “burnt” taste to your roasted eggplant, you can cook until the skin is blackened using a grill or directly on the open flame of a gas stove.)
- Once Eggplants are completely tender and limp and the outside is starting to blacken, remove from oven. Place in a bowl and cover with plastic wrap. This will cause the fruit to steam so that it is easy to remove the skins. Let sit for 15 minutes.
- Remove Eggplants from the bowl one at a time. Use a knife to slit the skin lengthwise (from stem to end). Use a spoon to gently scrape the soft fruit from the skin. (Refer to video below.)
- When all Eggplants are deskinned, dispose of skins and chop the Eggplant finely (it will resemble a mash). Place in a bowl and set aside.
- In a large soup pot melt the Butter and slowly whisk in the Flour.
- Add the Eggplant and cook for 2 minutes.
- Slowly add the Water and Bullion while continuing to whisk everything together without lumps. Cook until the soup boils and then begins to thicken, then stir in the Garlic.
- Slowly stir in the Milk and cook for 2 minutes.
- Add Salt, Pepper and Red Pepper Flakes to taste.
- For a smooth, creamy soup use a blender or simply serve as is (as in the cover picture and my personal preference).
Below is a picture of the beautiful eggplants (and other veggies) from the weekly Pazar where I shop.
Roasted Eggplants being steamed so it’s easy to remove the skin
Video showing how to deskin the Eggplant
Chopping the Roasted Eggplant
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