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Categories:
eggplant olive oil onions garlic tomatoes chicken broth basil oregano salt red hot pepper sauce Parmesan
Viewed: 34 - Published at: 7 years agoIngredients
- 2 each eggplant
- 3 tablespoons olive oil
- 2 medium onions sliced
- 4 each garlic cloves chopped
- 2 each tomatoes chopped
- 8 cups chicken broth
- 2 tablespoons basil chopped, fresh
- 1 tablespoon oregano chopped fresh
- 1 x salt and black pepper to taste
- 1 dash red hot pepper sauce
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated fresh, grated
Method
- Cut the eggplants in half and score the flesh.
- Brush the cut sides with 1 tablespoon of the olive oil, place on a hot grill or under the broiler, and cook until browned and soft, about 10 minutes.
- Scoop out the flesh and coarsely chop it.
- Set aside.
- Heat the remaining olive oil in a large, heavy pot.
- Add the onions and garlic, and saute over medium heat until golden, 7 or 8 minutes.
- Add the tomatoes and cook just until they begin to wilt and release their juices, about 5 minutes.
- Add the eggplant flesh and the chicken stock and bring to the boil.
- Reduce the heat to a simmer and cook 10 minutes.
- Add the basil and oregano and cook 2 minutes more.
- Strain the solids from the liquid, reserving the hot liquid in the pot.
- Puree the solids in a food processor or blender until smooth and creamy.
- Return the puree to the pot and reheat to just below simmer.
- Season to taste with salt, pepper, and Tabasco
