Roasted Eggplant and White Bean Soup
Makes 6 servings
2 medium-size eggplants, ends removed and sliced in half lengthwise
3 tablespoons olive oil
4 cloves of garlic, minced
1 large yellow onion, finely chopped
1 1⁄2 cups cooked cannellini beans
1⁄4 teaspoon crushed red pepper flakes
5 cups vegetable stock
3 tablespoons fresh lemon juice
Salt and pepper to taste
Truffle oil for garnish
Preheat oven to 425 degrees.
Drizzle each eggplant half with about 1 teaspoon olive 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 40 minutes. Remove from oven and set aside.
Meanwhile, heat remaining 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add crushed red pepper flakes and onion. Stir well. Cook until onion begins to soften and lightly brown, about 7 minutes. Add garlic and continue to cook until fragrant, about 3 minutes.
Scrape out the insides of each eggplant half and add the flesh to the Dutch oven. Stir in the beans and vegetable stock. Bring to a low boil, and reduce heat to low and cook for about 15 to 20 minutes.
With an immersion blender, puree the soup until desired consistency is reached. Season to taste with salt and pepper.
Serve soup with a splash of fresh lemon juice and a swirl of truffle oil.