ROASTED EGGPLANT SOUP

Serves: 10 as a starter

2 eggplants (about 1 lb/

454 g each)

4 Roma tomatoes, cored and halved lengthwise

2 tbsp (30 mL) extra-virgin olive oil

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) freshly ground pepper

2 tbsp (30 mL) grapeseed oil or canola oil

3 cups (750 mL) chopped onions 4 cloves garlic, finely chopped 6 cups (1.5 L) no-salt-added vegetable broth or chicken broth 1 can (28 oz/796 mL) diced tomatoes

1 1/2 cups (375 mL) chopped drained roasted red peppers, patted dry

2 tbsp (30 mL) chopped fresh basil

2 tbsp (30 mL) chopped fresh thyme

1 tbsp (15 mL) fresh lemon juice Salt and freshly ground pepper Freshly grated Parmesan cheese

1. Preheat oven to 425 F (220 C). 2. Prick eggplants all over with a fork. Cut each eggplant in half lengthwise.

3. Brush both sides of eggplant and tomato halves with olive oil. Sprinkle with 1 tsp (5 mL), salt and 1/2 tsp (2.5 mL) pepper. 4. Place eggplant and tomato halves, cut side down, in a nonstick foil-lined rimmed baking sheet. Bake until eggplant is tender, about 45 minutes.

5. When cool enough to handle, peel eggplant; discard peel. Cut eggplant into 1 inch (2.5 cm) cubes; set eggplant and roasted tomatoes aside.

6. Heat grapeseed oil in a Dutch oven over medium heat. Add onions and sauté until softened, about 5 minutes.

7. Add garlic and sauté for 1 minute.

8. Add eggplant, roasted tomatoes, broth, diced tomatoes and roasted peppers; stir to combine. Bring to a boil.

9. Reduce heat and simmer, uncovered, stirring occasionally, for 20-30 minutes. Remove from heat.

10. Purée mixture in batches in a blender, filling blender no more than half full for each batch.

11. Stir in basil, thyme and lemon juice. Season to taste with additional salt and pepper. Serve topped with Parmesan cheese.