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Ingredients
- 2 medium eggplants, cut in 1/2 lengthwise
- 1 teaspoon olive oil
- l large onion, peeled and thinly sliced
- 2 tablespoons water
- 1 tablespoon chopped fresh thyme leaves
- 4 cups chicken or vegetable stock
Method
- Preheat oven to 350 degrees F.
- Lightly brush eggplant halves with oil.
- Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft.
- Allow to cool.
- When the eggplant has cooled, scoop out flesh, chop coarsely and set aside.
- Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes.
- Combine with eggplant, thyme and stock in a 2 quart saucepan.
- Simmer for 15 minutes.
- Ladle into soup bowls.
