Roasted Eggplant and Garlic Soup
Chef David Gilbert of Luqa – Dallas, TX
Adapted by StarChefs.com
February 2007 |
| Yield: 10 Servings
 Ingredients:
- 12 eggplants, ½-inch slices
- 3 cups extra virgin olive oil
- 1 bunch thyme
- 30 garlic cloves, cleaned and peeled
- 4 onions, large dice
- 1 ¼ quarts heavy cream
- ¾ quarts whole milk
- Salt and white pepper, to taste
Method:
Preheat oven to 225ºF. Score the eggplant slices and
drizzle with most of the olive oil, salt and white pepper.
On a sheet pan, toss the remaining olive oil with onions,
garlic and thyme, then place the eggplant scored side down,
on the vegetables. Roast until tender, then cool and remove
the eggplant pulp from the skin. Add the roasted garlic, onion,
and eggplant pulp to a braising pan with heavy cream and bring
to simmer, gently. Slowly add the whole milk and bring back
to light simmer. Season with salt and pepper, then puree in
blender and strain through a chinois. Serve with lavash and
place the bowl inside a second bowl of rosemary stems. Tableside,
pour hot water over the rosemary.
Wine Pairing:
Michele Chiarlo 2005, Moscato D'Asti Nivole
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