Serves 6Ingredients:| 2 medium-sized eggplants | | | Olive oil | | | 2 medium onions, sliced | | | 4 garlic cloves, chopped | | 8 cups - 2 liters vegetable stock
or 1 cup chopped fresh mushrooms and 8 cups water | | | 2 Tblsp. chopped fresh basil | | | 1 Tblsp. chopped fresh oregano, or 1/2 Tbslp. dried | | | Salt and pepper to taste | | | Light cream, sour cream, or yoghurt | | | 6 Tblsp. prepared pesto | |
Method:
1. Stand each eggplant on its side and cut it in half.
2. Cut a cross-hatch pattern into the flesh, deeply.
3. Drizzle a little olive oil over the cut eggplant halves.
4. Grill for 20 minutes or until the eggplant is brown, soft, and separating into cubes.
5. With a spoon, scrape the flesh off the skin. Chop the flesh coarsely and put it aside.
6. Heat 3 Tblsp. olive oil in a large pot, over medium heat . Saute the onions and garlic in it for 8 minutes. If using fresh mushrooms, add them now too.
7. When the onions are golden and the mushrooms are starting to release juice, add the stock (or water) and eggplant. Bring everything up to a boil.
8. Reduce the heat, cover, and simmer the soup for 10 minutes.
9. Add basil, oregano, salt and pepper. Cook another 2 minutes.
10. With a slotted spoon or mesh spatula, lift the solids out of the pot. Keep the hot soup aside.
11. Blend the solids in a food processor or blender till smooth.
12. Return the puree to the hot liquid and reheat to a simmer. Now the soup is ready.
13. Put 1 Tblsp. sour cream or yoghurt into each bowl, or drizzle a little whipping cream in. Top with 1/2 Tblsp. pesto each.
Serve the soup with crusty bread and follow it with a salad.
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