Charred Eggplant Soup Recipe - Cooking Index

Ingredients

• 4 tablespoons Olive oil
• 1/2 cup 31g / 1.1oz Chopped onion
• 1/3 cup 36g / 1.3oz Chopped carrot
• 1/3 cup 36g / 1.3oz Chopped celery
• 1 teaspoon 5ml Chopped garlic
• 1/2 teaspoon 2.5ml Chopped fresh thyme
• 1/2 teaspoon 2.5ml Chopped fresh oregano
• 1/8 teaspoon 0.6ml Chopped fresh rosemary
• 1 Bay leaf
• 1/2 teaspoon 2.5ml Fennel seed
• 1 Eggplant - (1 1/2 to 2 lbs) - whole, unpeeled
• 2 1/2 lbs 1135g / 40oz Fresh tomatoes - (to 3) - skinned, and Coarsely chopped
• 1 teaspoon 5ml Balsamic vinegar
• 1/4 teaspoon 1.3ml Salt
• Freshly-ground black pepper
• Tomato juice or water - to thin soup as Needed