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Roasted Eggplant and Grape Soup


  • Author: Holley
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: approx 8 cups

Description

Roasted Eggplant and Grape Soup, I know what you are thinking, how do I feel about this? We felt the same way until we tried it!! One of our local winery bistros @liquiditybistro had it on the menu and we had to give it a shot!


Ingredients

  • 1 cup seedless table grapes
  • 1 small eggplant in cubes (approx 4 cups)
  • 1 large cloves of garlic
  • 1 small red onion
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground sage
  • 1 bay leaf
  • 4 cups broth (veggie or poultry – try adding a spicy pepper for a touch of heat)
  • ground pepper to garnish

Instructions

  1. Lay grapes (remove stems), eggplant, onion, and garlic on a pan.
  2. Drizzle with olive oil, and salt.
  3. Roast 45 minutes in 350F.
  4. Put in your Vitamix or blender, pulse until smooth, add broth.
  5. Add ginger, sage, and bay leaf, stir and bring to a simmer.
  6. Garnish with black pepper and enjoy.

Notes

We used spicy chicken broth – it was delicious with a touch of heat.

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