Creamy Roasted Eggplant Soup - Food Gardening Network

Ingredients

• 3 Italian eggplants (about 2.5 lbs)
• 2 tbsp olive oil
• 1 cup onion, diced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 4 cloves garlic, chopped
• 6 cups vegetable stock
• 1 tsp salt
• 1/2 tsp white pepper
• 3 tbsp lemon juice
• 1/2 cup parsley, chopped