Roasted Eggplant Soup

(from The Greens Cookbook, Deborah Madison and sent from Kristine and Arthur who add their young child likes it too!)

  •  1-2 eggplants, approx. 1 ½ pounds
  • 1 large red onion, halved not peeled
  • 1-2 med red peppers, halved and seeded
  • 2 medium ripe tomatoes
  • 4-5 thyme branches or ½ tsp dried thyme
  • 1 bay leaf
  • 2 cloves garlic chopped
  • 1 tsp salt
  • 2 TB basil leaves chopped (optional)
  • 7 cups water/vegetable stock
  • Juice of 1 lemon
  • 1 cup diced bread

Preheat oven to 400 degrees. Wipe outside of eggplants, halve them lengthwise, brush surface with olive oil. Salt and pepper cut surfaces, set halves on baking sheet, start baking.

Brush oil on cut sides of onion, both sides of peppers, and tomatoes. Add to pan after eggplants have cooked 20 minutes.

Continue backing another 20 minutes, until eggplant is soft and beginning to collapse and skins of all vegetables are loose and wrinkled

Remove veggies from the oven and cool briefly. Take off skins, then chop all veggies in large pieces.

 Slowly warm 2 TB olive oil in thyme, bay leaf, garlic, dried basil. Add veggies, salt (and chopped basil if using). Pour in water/stock, boil, cover, then simmer slowly for 25 minutes.

Cool soup briefly, then puree in a blender at low speed (we use one of those handheld blenders to puree right in the pot). Return to pot and season with salt & lemon juice. Thin with additional water/stock if needed.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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