We pick up our CSA vegetables each Wednesday afternoon, and by the following Monday or Tuesday, I’m frantically searching for ways to cook or preserve any produce that won’t keep (potatoes I can ignore for a few weeks, but fresh greens give me headaches – the pressure to eat them before they go bad!).
A few weeks ago I found myself with several eggplants, an item that has been taking up a fair amount of real estate in our weekly CSA crate – we get both the typical (common?) eggplant and a more slender Chinese eggplant. I was in the mood for soup, and found this quick and easy (and yummy!) recipe in the archives of Martha Steward Everyday Food.
I didn’t think to snap a photo of my pile of eggplants before I started. Trust me, I had a pile!
- 2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces (I used 3)
- 1 small yellow onion, diced medium (I had fresh white onions; used 2)
- 2 garlic cloves, unpeeled (rebel! I used 1 1/2 tsp of the Polaner chopped garlic in oil that’s a staple in my fridge)
- 6 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry (patted dry?!)
- 4 cups low-sodium chicken broth or water (I tossed 2 chicken bouillon cubes into 4 cups of water)
- Directions (using my modified ingredients):
- Preheat oven to 400 degrees.
- In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons of the olive oil; season with salt and pepper.
- Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end.
- In bowl, toss chickpeas with remaining 2 teaspoons olive oil.
- Transfer to empty space on sheet.
- Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
- Set chickpeas aside.
- Dissolve 2 chicken bouillon cubes in 4 cups microwaved (or hot tap) water.
- Add eggplant/onion/garlic mix to medium pot with chicken bouillon.
- Bring mixture to a simmer over medium-high.
- Use a potato masher or back of a wooden spoon to mash some eggplant until soup is thick and chunky (I did a few quick bursts with my Cuisinart immersion blender).
- Stir in chickpeas and season to taste with salt and pepper.
The soup was so tasty! The instructions suggest topping it with fresh oregano and plain yogurt just before serving. I didn’t have these on hand, but I’ll try it the next time, for even more Mediterranean flavor.
Head over to Beth Fish Reads to find out what’s happening in kitchens across the blogosphere this weekend – you’ll find links to food-themed book and movie reviews, recipes, mystery kitchen gadgets …