This is an old favorite that I almost forgot about. As my tomato harvest started to dwindle I began thinking about what I could add to my pureed soups and eggplant came to mind! Eggplant is a vegetable from the nightshade family, which also includes bell peppers, tomatoes and potatoes. According to Dr. Mercola, eggplants don’t have an overwhelming supply of any one specific nutrient. They do however contain fiber and an array of various vitamins and minerals, including folate, potassium, manganese, vitamins C, K, and B6, as well as phosphorus, copper, thiamin, niacin, magnesium and pantothenic acid. Eggplants also contain powerful antioxidants which neutralize damaging free radicals in the body.
This recipe is adopted from the Smitten Kitchen.
1 large eggplant, cut in half lengthwise
3 – 4 large tomatoes, cut into halves
1 medium onion, cut into large wedges
6 garlic cloves, peeled
Extra virgin olive oil
½ tsp. each ground cumin and coriander, optional
4 cups bone broth
Sea salt and black pepper, to taste
Feta or goat cheese
Preheat oven to 400 F.
Arrange eggplant, tomatoes, onion and garlic on a baking sheet. Brush with olive oil and roast for 20 minutes. Remove the garlic cloves (to prevent them from burning) and set aside. Continue roasting for an additional 20 – 30 minutes. Remove from oven and allow to cool. Remove skin from eggplant. Place eggplant, tomatoes, onion, garlic, spices, and broth into a large saucepan. Bring to a boil, reduce heat and simmer for about 45 minutes. Once slightly cooled, puree soup to a desired consistency and season with sea salt and pepper. Sprinkle with feta or goat cheese prior to serving.