Eggplant Parmesan Soup


 
Clint

Clint

TVWBB Olympian
These weren't cooked on a Weber or even outside,,,,, but the eggplants cooled on a Weber outside for a while :)

I've been wanting to make this for a while.......... it was either this or Indian something (gonna try a few Indian recipes to try my luck).

Oh and we went to Wallaby's Smokehouse for lunch today (yum).

after roasting in the oven for 35 minutes @ 425f
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Finished product-----my pics don't do it justice, and I can't tell it from my chili in this pic :) but it's very good!
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I worked so much this week that I didn't even enjoy skiing on Saturday or go on Sunday----------- I'm a bit nervy at the moment. I got puckered on this run.........first run my right ski just didn't want to cooperate, & that cost a little confidence............ anyway.

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The soup called for some croutons from another page in the cookbook, so I got two sourdough baguettes, had one sliced 15mm, sprayed it with a little evoo, salt, pepper, & baked for ~10 minutes & then processed into bread crumbs...to be added to the soup near the end.

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My Grandma used to make me Eggplant Parmesan Soup grown in her garden. I loved it, I can only bet yours is as good. Some great mountain photos Clint! Those runs are pretty intimidating, been there (sort of) done that. Happy to say I'm still here, LOL
 
Here's the rest of it. I've had this CB since 12/30/2007 :) and this is the first time I've tried this one.

As usual I made several substitutions............. and the pic makes it look like I should've hit it with the immersion blender but I'm not complaining about the chunks.

I used a 28oz can of denapoli crushed tomatoes, chef merito's chicken seasoning & ~10cups water instead of stock (love the chef merito in place of stock),,,, 3 eggplants instead of 2,,,,,,, it's a $28 pot I'm sure, but I'll get 10-12 meals (8 quarts) out of it so :) Plus it's good food

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Looks really good Clint, don't remember ever having eggplant, might give it a try as I love soups.
 
Never cared for eggplant but this looks interesting. Just may have to give it a try, thanks for the recipe Clint.
 
Definitely interesting. I will run it by the ex-vegetarian wife an see if she wants to try it.
 
Kemper Morris said:
Looks good Clint. I've never had eggplant
Click to expand...

I've only had it a few times. I've had eggplant Parmesan @ restaurants I'm sure, and the first time I cooked it many years ago I really didn't like it.

I gave it another try when I saw a recipe (herbed grilled eggplant) in the Lodge Cast Iron cookbook, & made that a couple of times. I'm not really sure how to describe it, it's like zucchini maybe, but with a slightly more substantial texture, more similar to a portabella mushroom----

I'd cook it like the recipe says...I've only had one fail so far with eggplant but I still don't know why.

The soup was really good, I've had a few bowls. It's really rich, and it seems like it has pasta in it. I'll definitely do it again. Maybe I'll try the stick blender in it next time & use bread for texture.. that was just something I was talking about yesterday
 
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