Grilled Eggplant Stew

Spicy Roasted Red Eggplant Broth

Grilled Eggplant Soup with a Twist

Hey there, folks! This recipe is a twist on the original one cooked up by our creative sous chef, Michael, back in the Girl & the Fig kitchen. The charcoal-grilled Japanese eggplants create a stunning visual display, with their purple skin standing out against the flames. This recipe can be started on your backyard grill and finished off indoors – perfect for summer nights! The balsamic vinegar adds a unique flavor, helping caramelize the eggplant skins.

Yield: Enough for 6 hearty servings

Ingredients (11)

2 pounds Japanese eggplants, trimmed and cut lengthwise
3 tablespoons blended oil (1 part olive oil, 3 parts canola oil)
1 tablespoon balsamic vinegar
Salt and pepper
1 tablespoon unsalted butter
2 medium onions, sliced thin
1 quart chicken stock
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/4 cup crème fraîche
1/4 cup roasted red pepper thinly sliced

Instructions

Mix the eggplant with 2 tablespoons of the blended oil, the balsamic vinegar, salt, and pepper in a bowl. Grill the eggplant on a hot grill, turning to cook evenly. Set the grilled eggplant aside.
Heat the remaining tablespoon of blended oil and the butter in a large saucepan, and sauté the onions until they become translucent. Chop the grilled eggplant and add it to the sautéed onions. Cover with the chicken stock. Bring to a boil, cover, reduce the heat, and simmer for 30 minutes.
Pour the soup mixture into a blender and blend until it's smooth. Add the lemon juice, Dijon mustard, and carefully adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with crème fraîche and roasted pepper slices.

Beverage Pairing:Pair this dish with a Château Roquefort Bordeaux Blanc, France. This wine's complex array of flavors - sweet, bitter, smoky, sharp - complements the diverse tastes in this dish. Bordeaux Blanc, a blend of Sauvignon Blanc and Sémillon, offers good acidity and bite, balanced by fresh fruit with a hint of toast and sweetness. Enjoy!

It seems that our sous chef, Michael, didn't produce an exact recipe for grilled eggplant soup. However, based on common soup-making techniques, I've created a recipe inspired by his original creation. This recipe offers a tasty way to enjoy grilled eggplant by combining traditional techniques with a few twists!

Aside from the original recipe, this inspired grilled eggplant soup yielding six hearty servings includes cooked Japanese eggplants in a blend of oil, balsamic vinegar, salt, and pepper, followed by blended onions, chicken stock, and seasonings such as lemon juice, Dijon mustard, creme fraiche, and roasted red pepper.
Nutrition-wise, this soup contains various ingredients including eggplants, oils, vinegar, seasonings, butter, onions, chicken stock, lemon juice, mustard, cream, and roasted red pepper, offering a diverse mix of flavors.
In the process of cooking the Grilled Eggplant Soup with a Twist, eggplants and onions are first prepared separately before being combined, creating a unique layered flavor that defines this dish.