She Strengthens

Savor the Flavor of Grilled Eggplant Soup

When it comes to summer cooking, there’s nothing quite like the allure of a perfectly grilled eggplant. Our sous chef, Michael, created a recipe that showcases this star ingredient in a unique and delicious way. Imagine a vibrant purple-skinned eggplant, perfectly charred and caramelized, blended into a rich and creamy soup.

A Recipe Born from Innovation

This recipe was originally crafted for an article on eggplants, and it’s been a favorite ever since. What sets it apart is the ability to start cooking on an outdoor grill over a charcoal fire and finish it off on the stovetop. The result is a depth of flavor that’s hard to replicate.

The Magic of Balsamic Vinegar

One of the key ingredients in this recipe is balsamic vinegar, which helps to caramelize the eggplant skin and adds a tangy, slightly sweet flavor to the soup. When combined with the smokiness from the grill, it creates a truly unique taste experience.

Servings and Ingredients

This recipe yields 6 servings and requires the following ingredients:

• 2 pounds Japanese eggplant, trimmed and cut lengthwise
• 3 tablespoons blended oil (1 part olive oil, 3 parts canola oil)
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 1 tablespoon unsalted butter
• 2 medium onions, sliced thin
• 1 quart chicken stock
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1/4 cup crème fraîche
• 1/4 cup roasted red pepper, thinly sliced

Cooking the Soup

To start, gently toss the eggplant with 2 tablespoons of the blended oil, balsamic vinegar, salt, and pepper in a stainless steel bowl. Then, char the eggplant on a grill, turning to cook evenly. Set the eggplant aside and heat the remaining tablespoon of blended oil and butter over medium heat in a large saucepan. Sauté the onions until translucent, then chop the grilled eggplant and add it to the sautéed onions. Cover with chicken stock, bring to a boil, and reduce the heat to simmer for 30 minutes.

Finishing Touches

Once the soup has simmered, purée it in a blender and add the lemon juice and Dijon mustard. Adjust the seasoning with salt and pepper to taste. Ladle the soup into bowls and garnish with crème fraîche and roasted pepper slices.

The Perfect Pairing

For a truly exceptional dining experience, pair this soup with a glass of Château Roquefort Bordeaux Blanc from France. This wine’s complex blend of sweet, bitter, smoky, and sharp flavors perfectly complements the soup’s rich and creamy texture.