Recipe Index: Chef David Gilbert

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Roasted Eggplant & Garlic Soup

 

Makes 3 1/2 gallons

Ingredients:

25 egg plants
6 cups of extra virgin olive oil
2 bunches of thyme
60 Garlic cloves, cleaned
8 onions, large dice
2 1/2 qt. heavy cream
1 1/4 qt. whole milk
salt and white pepper to taste

Preparation:

Preheat oven to 225 degrees.

Cut eggplants in half, score, and drizzle with oil. Season with salt and pepper.  Drizzle a sheet pan with more oil. Lay onion, garlic, cloves and thyme and eggplant, scored-side-down, on the sheet. Roast until tender. Cool and clean out eggplant pulp.

Place roasted garlic, onion, eggplant pulp and heavy cream to a sauce pan and slowly bring to a boil. Slowly stir in whole milk and return to a light simmer. Season with salt and pepper to taste.

Remove from heat and puree in a blender. Strain and garnish with fresh herbs

Chef David Gilbert, LuQa, Dallas, Texas