Roasted Eggplant Bisque

Roasted Eggplant Bisque

We fell in love with this soup's spicy-rich flavor many years ago while dining at Citron restaurant in Oakland. From Chris Rossi.

INGREDIENTS:
5 medium-size tomatoes
4 large globe eggplants
1/4 cup olive oil — 4 large leeks, cleaned and finely diced (white and light green part only)
1 tablespoon finely chopped garlic
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1/2 cup dry white wine
4 cups chicken stock
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
Salt and pepper to taste
Balsamic vinegar, to taste
Fresh basil, cut in chiffonade

INSTRUCTIONS: Preheat the oven to 400 degrees. Brush 2 baking sheets with olive oil.

Cut the tomatoes in half and place them cut sides down on one of the baking sheets.

Cut the eggplants in half lengthwise and place them cut sides down on the other baking sheet.

Place the tomatoes on the bottom shelf of the oven; place the eggplant on the top shelf of the oven.

The tomatoes are done when the skins turn color and they give off liquid, which will reduce and thicken.

The eggplants should bake until they are very soft, about 40 minutes.

Allow the eggplants to cool until you can handle them, then scoop out the pulp, leaving the skin and tops behind.

While the vegetables are baking, start the soup base. Heat the olive oil in a heavy 4-quart pot over medium-high heat.

Add the leeks and saute, stirring occasionally, until they caramelize slightly.

Reduce the heat and add the garlic, cayenne and paprika; cook and stir for a few minutes, taking care the garlic does not brown. Add the wine and 3 cups of the chicken stock; bring to a simmer. When tomatoes are done, add them to the pot along with the eggplant pulp.

Add the fresh herbs and bring back to a simmer; simmer for 10 minutes.

Working in small batches, puree the soup in a blender until smooth. Strain, if desired.

Return the soup to the pan; season with salt, pepper and balsamic vinegar.

Adjust consistency of soup with the last cup of chicken stock.

Serve very hot with a drizzle of extra virgin olive oil and the basil chiffonade on top.

Serves 6 to 8

PER SERVING: 125 calories, 4 g protein, 13 g carbohydrate, 7 g fat (1 g saturated), 1 mg cholesterol, 15 mg sodium, 4 g fiber.