Roasted eggplant soup with sunflower seeds, pomegranate syrup, and pita chips 1 large eggplant, halved and cut into about 6 pieces 1 yelllow onion, peeled and chopped into 4 pieces 4 Roma tomatoes, halved 5 garlic cloves, peeled 4c chicken stock (or veggie) 1tsp fresh thyme 1/2tsp paprika 1/2tsp cumin 1/2 tsp coriander 1/4tsp cayenne pepper 1/2c or more of plain Greek yogurt 1/2c pomegranate juice 1 ½ tsp sugar 1/3c sunflower seeds Pita bread, grilled until browned Make roasted veggies: Preheat oven to 375 degrees. Place all cut veggies, including garlic, on a baking sheet with salt and pepper and toss with olive oil. Roast veggies for 30 minutes. Remove onion and tomato and continue roasting eggplant for another 15 minutes until very soft. Let cool (you can speed this up by placing them in the freezer), and peel eggplant. Make pomegranate syrup: Place 1/2c pomegranate juice wit sugar and ½ tsp kosher salt in a small, shallow pan and cook over med-low heat until reduced to a syrup, time will vary depending on size of pan. Make sunflower seeds and pita: Take sunflower seeds and toast in a small pan coated with olive oil over medium-high heat, tossing or stirring frequently until golden, about 5 minutes. Brush pita bread with olive oil and grill for several minutes on each side (you can definitely toast in a toaster, as well). Once toasted or grilled, cut into small bite-size pieces. Once veggies are roasted, place them in a large sauce pot over med-high heat in 3 counts of olive oil. Add thyme and spices (paprika through cayenne). Heat through and pour in 4 cups of stock. Heat to a boil. Remove from heat and, using an immersion blender or regular blender, puree until smooth. Salt and pepper to taste. Pour into bowl, garnish with sunflower seeds, a generous dollop of yogurt, pita chips, and pomegranate syrup. So good!!! Pics to follow
Posted on: Thu, 08 Aug 2013 03:33:18 +0000
Trending Topics
Recently Viewed Topics
© 2015