Friday, January 16, 2015

ROASTED EGGPLANT SOUP WITH FRESH MINT ENJOY DAN:

ROASTED EGGPLANT SOUP WITH FRESH MINT by CHEF DAN:
Serves 4

1 medium eggplant
2 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, smashed
2-1/2-cup vegetable broth
1-teaspoon fresh mint
1-cup SILK almond milk
Sea salt and freshly ground black pepper to taste
Mint spring for garnish

DIRECTIONS:  (PRE-HEAT OVEN TO 375 DEGREES)
1.   Place the eggplant in a baking dish and pierce several times with a fork.
2.   Roast; tuning occasionally, until the skins are deeply browned and the skin is wrinkle.
3.   Bake for 1-1/2-hours, let cool then peel off skin.
4.   In a skillet melt butter over medium-heat when sizzling.
5.   Add onion, and garlic and sauté for 4 minutes.
6.   Add eggplant breaking it up with a wooden spoon.
7.   Sauté for 2-3 minutes.
8.   Add the broth and chopped mint, bring to a boil.
9.   Recue heat to low; cover and simmer for 20 minutes.
10.                With a immersion blender, blend until smooth.
11.                Over medium- low heat add almond milk and stir to combine.
12.                Season with salt and pepper.
13.                Garnish with fresh mint spears.

ENJOY DAN;                                BON-APPETITE!!


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