- 4-5 large eggplant
- 1 garlic bulb plus 2 cloves
- 1 yellow onion, divided
- 5-6 sprigs from thyme
- 5-6 sprigs fresh rosemary
- 6-8 Roma tomatoes
- 2 tablespoons coconut oil
- 4 cups vegetable stock or water
- 1 teaspoon curry powder (optional)
- Real Salt and Fresh Cracked Black Pepper, to taste
Preheat oven to 400 degrees.
Cut off top and ends of the eggplant. Poke holes in them with a fork, scoop the insides out. (Note: Use white eggplant to cut the bitterness.) On a large baking sheet, roast the eggplant with 1 whole garlic bulb and half of the yellow onion. Sprinkle 4-5 fresh thyme and rosemary sprigs around the pan. Roast for 35-30 minutes.
Chop tomatoes and remaining onion into bite size pieces. Mince the 2 remaining garlic cloves of garlic. Saute in the coconut oil, salt and pepper for 3-6 minutes with remaining thyme and rosemary.
Once the roasted vegetables have slightly cooled, place them in a blender with vegetable stock or water and curry powder, if using. Pour mixture into the soup pot with the sautéed vegetables for a chunky version. Option: blend sautéed vegetables with roasted vegetable mixture for a pureed version. Add salt and pepper, to taste.
Recipe provided by Zest Kitchen & Bar. For more information on the restaurant visit www.zestslc.com.