Roasted eggplant soup

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
1 huge eggplant or 2 medium eggplants, peeled and coarsely chopped
1 onion, quartered
2 large ripe tomatoes, quartered
5 cloves garlic, peeled
1 quart chicken stock
Olive oil
1 T cumin
1 t nutmeg
1 t black pepper
Sour cream

Directions
Chop all the vegetables and place in a large bowl. Toss with about 1/3 to 1/2 cup olive oil. Place on 2 cookie sheets and bake in a 400° oven for about 45 minutes, until nicely roasted but not too dark. Switch pans after about 25 minutes. Dump vegetables into a large soup pot, add stock and herbs and simmer for 30 minutes, stirring occasionally. Use an immersion blender or a regular blender in batches and puree. Serve with a dollop of sour cream.

[Liberal Jesus Freak]

1. Thanks! Sounds yummy.

Added to the soups I'm going to make if it ever goes below 90° in Texas!