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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