The Happy Home Cook: Roasted Eggplant Soup With Lime Oil
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Roasted Eggplant Soup With Lime Oil (Photo by Voltaire Gungab)
The smoky taste of the roasted eggplant is augmented by the smoked paprika. The coconut milk and the lime oil drizzled on top add extra richness and flavor, as well as a subtle tropical touch.
For a dinner party, the soup may be served as a first course in demitasse cups or in small heatproof glasses for your guests to sip. Serve with crackers or Parmesan crisps if desired.
Ingredients
3-4 Chinese or Japanese eggplants
2 Tb extra virgin olive oil
3 garlic cloves, chopped
1 large shallot, chopped
1 bay leaf
1/2 tsp Spanish smoked paprika
4 cups (or more) vegetable broth
Salt & freshly ground black pepper
1-2 Tb lime juice
2 Tb coconut milk
Lime Oil
1/4 cup extra virgin olive oil
Grated zest of 1/2 lime
Procedure
For lime oil, mix olive oil and lime zest in a small bowl and let steep for an hour or so. Strain before using.
Pierce eggplant in several places with a fork. Roast each eggplant directly over the open flame on your gas stove (or under a broiler), turning it often until skin is completely blackened and flesh is soft (test with a fork). Place on a plate and let cool. Peel eggplant (leaving a few bits of blackened skin) and cut up flesh in chunks.
Heat oil in skillet over medium heat. Add garlic and bay leaf and cook for about a minute until garlic is golden brown and aromatic. Add shallots and sauté for another minute until softened. Stir in smoked paprika and cook about 30 seconds. Add eggplant and stir to blend. Remove bay leaf.
Transfer mixture to a blender. Add 3 cups of vegetable broth and blend until smooth. Pour mixture into a saucepan and add the rest of the broth (more if needed depending on your desired consistency). Bring to a simmer and season with salt, black pepper and lime juice to taste. Stir in coconut milk just before serving.
Drizzle lime oil on top before serving.
Makes about 8 small cups of soup.
Voltaire Gungab
Voltaire Gungab is based in San Francisco and currently retired after working in advertising/marketing and editing scientific articles. A self-professed foodie and recipe hound, he follows the San Francisco food scene avidly and occasionally prepares theme dinners for friends.
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