Roasted eggplant is probably most familiar to people as the key ingredient in the Middle Eastern spread, baba ghanoush. I knew that eggplant would make a great base for a soup if I could somehow get beyond its unappealing gray color. I found the solution by adding roasted red peppers and tomatoes. I also added mint to contrast with the concentrated, almost smoky flavors of the pepper and eggplant. The color turned into a beautiful, creamy coral, and the soup has become one of our most popular vegetarian selections.
For a Middle Eastern touch, serve the soup with Homemade Toasted Pita Chips (see Syrian Chickpea Soup Recipe).

Ingredients:

3 whole, medium-sized eggplant
3 tablespoons butter
4 whole cloves garlic, peeled
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
5 carrots, peeled and sliced
4 cups roasted red peppers
6 cups vegetable or chicken stock
2 cups tomato juice
2 cups light cream
1 bunch fresh mint leaves, washed
5 dashes Tabasco sauce
5 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Directions:

Preheat the oven to 400°F. With a fork, prick each eggplant in several places. Place the eggplants in a roasting pan and bake for 30 to 35 minutes. Remove from the oven and let cool. With a small knife, slice each eggplant open lengthwise and remove the pulp. Set aside the pulp and discard the skins.

In a stockpot melt the butter over medium high heat. Add the garlic, onion, celery, and carrots. Sauté for 10 minutes. Add the eggplant pulp, roasted red peppers, stock, and tomato juice. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes.

Remove from the heat and add the cream, mint leaves, Tabasco sauce, and Worcestershire sauce. Season with salt and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until very smooth. Place the pot back on the stove and simmer an additional 5 to 8 minutes.

Makes 10 to 12 servings. When you are removing the eggplant pulp from its skin, wear rubber gloves, as the juices can trigger an allergic reaction that causes itching.