- 2
Ingredients
- 2 medium-sized Italian eggplants, sliced in half lengthwise
- 2 Tablespoons grapeseed oil + more for roasting
- 4 cloves of garlic, minced
- 1 large yellow onion, finely chopped
- 1 1/2 cups cooked cannellini beans (or any other white bean) If canned, rinsed and drained
- 1/4 teaspoon crushed red pepper flakes
- 5-6 cups vegetable stock
- 3-5 Tablespoons fresh lemon juice
- 1-2 Tablespoons olive oil for serving
- Fine sea salt and pepper
- Minced parsley
Preparation
Step 1
Preheat the oven to 425 degrees.
Drizzle each eggplant half with a little oil and a pinch of sea salt. Place cut side down on a lightly greased baking sheet and roast in the oven until very soft. About 30-45 minutes. Remove from the oven and set aside until the eggplant is cool enough to handle.
Meanwhile heat oil in a large saucepan over medium-high. Add crushed red pepper flakes and onion. Stir well. Cook until onion begins to soften and lightly brown. About 10 minutes. Add garlic and continue to cook until fragrant. About 3 minutes.
Scrape the insides of each eggplant half and add the flesh to the saucepan. Stir in the beans and vegetable stock. Bring to a low boil. Reduce heat to low and cook for about 15-20 minutes.
With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water.
Season to taste with salt and pepper.
Serve soup with a splash of fresh lemon juice, a drizzle of olive oil, and minced parsley.