10120 Fire-Roasted Eggplant Soup 6 servings Mon Aug 24 12:21:00 -0700 2009 Fri Sep 04 16:42:35 -0700 2009 Licensed http://www.chow.com/recipes/10120 Fri, 04 Sep 2009 23:42:35 GMT Good enough to convert non-eggplant eaters Good enough to convert non-eggplant eaters. Michael, our sous chef, created this recipe in the original girl & the fig kitchen for an article on eggplants a few years ago. I love the way the grill looks with the purple-skinned eggplants lined up. This is a recipe you can start on your outdoor grill over a charcoal fire and finish over the stove. The balsamic vinegar helps caramelize the eggplant skins and give this soup a unique flavor.

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  • Toss the eggplant gently with 2 tablespoons of the blended oil, the balsamic vinegar, salt and pepper in a stainless steel bowl. Char the eggplant on a grill, turning to cook evenly. Set the eggplant aside.
  • Heat the remaining tablespoon of blended oil and the butter over medium heat in a large saucepan and sauté the onions until translucent. Chop the grilled eggplant and add to the sautéed onions. Cover with the chicken stock. Bring to a boil and cover. Reduce the heat and simmer for 30 minutes.
  • Purée the soup mixture in a blender and add the lemon juice and Dijon mustard. Adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with crème fraîche and roasted pepper slices.

    • Beverage Pairing: Château Roquefort Bordeaux Blanc, France. The complex mélange of flavors—sweet, bitter, smoky, sharp—in this dish demands a wine with same. Bordeaux Blanc, a mixture of Sauvignon Blanc and Sémillon, provides it. This wine is heavy on the former grape, giving it good acidity and bite, tempered by fresh fruit with a little toast and sweetness.

    ]]>     http://www.chow.com Sondra Bernstein 49 Soup/Salad/Sandwich 68 2 pounds Japanese eggplant, trimmed and cut lengthwise

    ]]>     3 tablespoons blended oil (1 part olive oil, 3 parts canola oil)

    ]]>     1 tablespoon balsamic vinegar

    ]]>     305 Salt and pepper

    ]]>     1 tablespoon unsalted butter

    ]]>     54 2 medium onions, sliced thin

    ]]>     127 1 quart chicken stock

    ]]>     43 2 tablespoons lemon juice

    ]]>     310 2 tablespoons Dijon mustard

    ]]>     1/4 cup crème fraîche

    ]]>     59 1/4 cup roasted red pepper thinly sliced

    ]]>     232 soup 1031 cozy 419 cream 769 crowd pleaser 418 dairy 384 easy 752 euro 776 fun 465 garlic 388 healthy 748 indian summer 744 indulgent 746 outdoor 466 onions 763 sexy 644 summer 435 vegetarian 89 starter