When I wrote about eggplant rollatini a few weeks ago, I suggested that even those that don’t think they like eggplant should try it. I forgot about this recipe when I wrote that post. This is the true beginners eggplant recipe. Although this soup is chock-full of eggplant, it doesn’t possess a single characteristic that non-believers tend to associate with eggplant. It’s not spongy OR mushy (which are both often-invoked textural complaints) nor it is the slightest bit bitter (the primary taste complaint).
This soup is rich, smokey, and intensely flavorful. Make this vegan (but still completely amazing) by omitting the dairy and topping with delicious homemade croutons.
