Food

[mamadeb]

I just got a latte from the café two doors down.

They had signs out for specials. One was for their soup of the day - Mediterreanean Grilled Eggplant Soup. That sounds very interesting, and I wonder if I can make up something like that. The other was a bowl of brown rice, roasted vegetables and techina sauce. And that really sounds like something I could do for, say, lunch. Or a Nine Days dinner.

Comments

I have a recipe for that!

[chvickers.livejournal.com]

It's from a vegetarian cookbook. Here's how I make it:

2 tbsp olive oil
4 cloves of garlic, finely chopped
1 stalk of celery, finely chopped
6 cups mushroom stock or water
2 eggplants, sliced, salted, and drained
1 tbsp olive oil
8 Italian tomatoes, or one 796 ml can whole tomatoes (that's the larger can)
2 tbsp fresh basil, chopped
Rosemary, sage, oregano, marjoram, and savory to taste
Two handfuls of rice pasta, preferably radiatore or something small
Chervil to sprinkle on top
Salt and pepper

Brush the eggplant slices with 2 tbsp of oil. Grill them over a medium flame.

Heat the other 2 tbsp of oil over medium heat in a heavy-bottomed pot big enough to hold everything, add the celery, cook five minutes. If you're using the fresh tomatoes, skin them, chop them, and add them; add the garlic, and cook the vegetables until the celery and garlic are translucent. Add the herbs, the eggplant, and the water or stock (and the canned tomatoes if you're using them) and turn down to simmer.

Meanwhile, cook the pasta separately until almost done. Add to the soup, correct seasoning, and garnish each bowl with a sprinkle of chervil.

How many this serves depends on the size of your soup bowls.

--

I seem to recall that the original recipe might contain an onion chopped and added to the pan with the celery. Sometimes I add a handful of parmesan cheese as well.

Re: I have a recipe for that!

[mamadeb.livejournal.com]

Oh, that just sounds yummy. Thank you!