Eggplant and Onion Soup with Thyme

From C. and D. Radetsky

2 large eggplants, cut in half lengthwise
1 teaspoon olive oil
1 slice fresh whole grain bread
1 large onion, peeled and thinly sliced
1 tablespoon chopped fresh thyme
4 cups vegetable stock
Salt and pepper

Preheat oven to 350 degrees. Lightly brush eggplant halves with oil and place on cookie sheet, cut side down. Bake 30 minutes. Scoop out insides and mash them (discard skins). Increase oven temperature to 400 degrees. Cut bread into cubes and arrange on ungreased cookie sheet. Bake, turning occasionally until crisp, 10-15 minutes. Place onion in saucepan with 2 tablespoons water; boil, reduce heat and simmer 15 minutes. Season to taste with salt and pepper. Garnish with bread cubes. Four servings.

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