Anyhoo, I took one of my larger eggplants, peeled, diced S, P, and EVOO and roasted in the oven at 350 degrees for 40 -50 minutes until it was nice and brown. A trick with eggplant, *if you're going to saute, pan fry or do anything with it on the stove top you HAVE to drain it by salting it and letting it sweat for 10-20 minutes. If you're going to grill or roast it you can skip this step*
While you're waiting for the eggy-p to roast up, saute a chopped onion and 2 crushed garlic cloves until nice and soft ( don't be too particular about your chop, were going to throw all this in the food processor) Add your roasted melanzana (when you have as many eggplant as I do you learn all sorts of things about them... like their Italian translation) and a can of whole plum tomatoes that you chopped. * I don't seed them because I think a lot of flavor lives in those little guts* Toss in some fresh woody herbs, oregano or rosemary is yummy and about 1 1/2 cup of chicken stock and a pinch of cayenne to keep it interesting. Simmer partially covered for about 30 minutes.
The best part about this soup is the mixture of goat cheese and basil that goes on top. Use your blender and mix half a small log and a whole cup of packed basil leaves until it looks oober delish. Put into a small bowl and set aside.
Take your simmered aubergine soup ( Viva la France) and CAREFULLY pour it into your blender. Mix until all the large pieces are nice and small. Add more stock if you'd like your soup thinner. Taste and adjust seasoning as needed. And of course a little dab of butter never hurt anyone!!
Serve with a big dollop of your basil goat cheese and enjoy!!
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