Eggplant and Onion Soup with Fresh Thyme

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Lightly brush eggplant halves with oil.

3. 3

   Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft.

4. 4

   Allow to cool.

5. 5

   When the eggplant has cooled, scoop out flesh, chop coarsely and set aside.

6. 6

   Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes.

7. 7

   Combine with eggplant, thyme and stock in a 2 quart saucepan.

8. 8

   Simmer for 15 minutes.

9. 9

   Ladle into soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.