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Pureed Eggplant Soup with Tomato Relish

Sarah Jay

Yield: Yields 3/4 cup relish.

Servings: four.



For the soup:

  • 4 Tbs. olive oil
  • 1 lb. eggplant (1 medium eggplant), sliced in half lengthwise
  • Kosher salt and freshly ground black pepper
  • 5 cups homemade or low-salt canned chicken broth
  • 8 large sprigs fresh basil
  • 12 stems fresh parsley
  • 2 sprigs fresh thyme
  • 1 large onion, sliced (to yield 1-1/2 cups)
  • 1-1/2 Tbs. minced fresh garlic

For the relish:

  • 2 tsp. extra-virgin olive oil; more for garnish
  • 2 tsp. minced fresh garlic
  • 1/4 tsp. kosher salt
  • 1 medium-size ripe tomato, peeled, seeded, and cut into small dice
  • 1/2 tsp. sherry vinegar
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size with 3 Tbs. relish
  • Calories (kcal) : 230
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 0
  • Sodium (mg): 420
  • Carbohydrates (g): 15
  • Fiber (g): 4
  • Protein (g): 5


Make the soup:

  • Heat the oven to 375°F. Spread 2 Tbs. of the oil on a rimmed baking sheet. Season the cut side of the eggplant with salt and pepper and put the halves face down on the pan. Roast until tender, about 40 minutes; a knife will enter the flesh easily. When the eggplant is cool enough to handle, scrape out the flesh with a spoon. Discard the skin.
  • Meanwhile, put the chicken broth, basil, parsley stems, and thyme in a large saucepan or a stockpot. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Strain the broth.
  • Heat the remaining 2 Tbs. olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring frequently, until golden and caramelized, about 20 minutes. Stir in 3/4 tsp. salt and the garlic. Add 4 cups of the stock, bring to a boil, add the eggplant flesh, reduce to a simmer, and cook for 5 minutes.
  • Ladle about 1 cup of vegetables and about half as much broth into a blender. Cover, but remove the center cap or keep the lid slightly cracked with the openeing away from you. Cover the lid with a folded dishtowel. Blend in pulses or on low speed at first, and then continuously until you have a completely smooth purée, adding more broth only if needed. With the blender on, carefully ladle in more vegetables and broth through the feeder hold, keeping the ratio about the same, until the blender is half full.
  • Strain the purée through a fine sieve set over a bowl, pressing it through with a rubber spatula. Purée and strain the remaining soup. Thin the soup, if necessary, so it has the consistency of heavy cream (you may not need all the broth).

Make the relish:

  • In a small pan, combine the oil, garlic, and salt. Heat over low until the garlic is tender but not colored, 3 to 4 minutes. Add the tomato and cook just until warm, about 2 minutes. Stir in the sherry vinegar, pepper, and parsley. Remove from the heat and serve within a few hours.
  • Taste the soup and add salt if needed. Serve warm, garnished with the relish and a drizzle of extra-virgin olive oil.


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Reviews (1 review)

  • Tammye | 10/19/2010

    Great recipe! I had a 1 1/2 pound eggplant and used the whole thing without changing any of the other ingredient quantities. Rather than dragging my blender out, I just used an immersion blender in the pot - worked great. The texture was wonderful and the flavor just got better over a couple of days.

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