Community Magazine December 2012

Ingredients: 3 tbsp olive oil 2 medium eggplants (about 10 oz each) 1 medium Spanish onion chopped 1 tbsp chopped garlic 1 tbsp balsamic vinegar 1 tbsp fresh lemon juice ½ tsp. chopped fresh thyme leaves 4 cups homemade chicken stock Salt Pepper Directions: 1. Lightly oil cast iron pan by pouring 1 tbsp of the oil into it and rubbing it in with a paper towel. 2. Heat the pan over medium high heat, then add the eggplants to the pan and cook, turning until well charred but not burnt, about 20 minutes. 3. Once cooled, halve the eggplants and scoop out pulp and juices. 4. Heat the remaining 2 tbsp olive oil in a medium saucepan over medium heat. 5. Add the onion and garlic and sauté until softened but not browned, 3-4 minutes. 6. Add the eggplant pulp and juice, balsamic vinegar, lemon juice, thyme and cook, stirring occasionally for 2-3 minutes. 7. Add 4 cups of the chicken stock and stir, bringing to a simmer for 5 minutes. 8. Blend soup in a blender or with an immersion blender. 9. Season with salt and pepper to taste, and add water if necessary. Soup should be just a bit thinner than split pea soup. From the President’s Pantry Favorite recipes from The American Chef, Walter Scheib, former Chef of the White House. Hearty Roasted Eggplant Soup Prepared and Photographed by Victoria Grazi Walter Scheib, author of The American Chef, was White House chef from 1994 - 2005. He currently offers kosher event coordinating services through www.TheAmericanChefKosher.com 68 COMMUNITY MAGAZINE