1 Medium Eggplant (about 1 pound)
\n1 Small Onion, minced fine
\n1 lg. Clove Garlic, crushed
\n1\/2 T. Fresh Oregano, minced
\n3-4 lg. Plum Tomatoes, peeled, seeded, and chopped
\n11\/2 C. Chicken Stock
\nPinch Cayenne Pepper
\n2-3 T. Fresh Basil, shredded<\/p>\n
Grill the eggplant until charred and tender. Cut in half lengthwise and scoop out the pulp, discard skin. Saut\u00e9 the onion, garlic and oregano in a little water until softened. Add eggplant, tomatoes, stock, and pepper. Simmer, partly covered, for 35 minutes. Puree soup in blender, spoon into bowls, then top with a little shredded basil.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 Medium Eggplant (about 1 pound) 1 Small Onion, minced fine 1 lg. Clove Garlic, crushed 1\/2 T. Fresh Oregano, minced 3-4 lg. Plum Tomatoes, peeled, seeded, and chopped 11\/2 C. Chicken Stock Pinch Cayenne Pepper 2-3 T. Fresh Basil, shredded Grill the eggplant until charred and tender. Cut in half lengthwise and scoop out the pulp, discard skin. Saut\u00e9 the onion, garlic and oregano in a little water until softened. Add eggplant, tomatoes, stock, and pepper. Simmer, partly covered,…<\/p>\n