INGREDIENTS:
- 2 medium eggplants (approx ~2-2½ pounds each)
- 5 Tbsp olive oil, divided
- 2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 3 medium tomatoes, halved
- 1 medium onion, peeled and halved
- 6 garlic cloves, peeled and halved
- 3 Tbsp balsamic vinegar, divided
- 6 cups low-sodium chicken stock
- ½ cup feta cheese, crumbled
- {optional garnish} chopped parsley and crumbled feta cheese
INSTRUCTIONS:
- Preheat grill to medium-high heat.
- Slice eggplants into ½” slices. In a small dish, combine 3 Tbsp of olive oil with thyme, salt and pepper. Brush each slice of eggplant with this olive oil mixture.
- Using aluminum foil, create a foil pouch and add the tomatoes, onion and garlic. Drizzle with remaining 2 Tbsp of olive oil along with 2 Tbsp of balsamic vinegar. Seal pouch tightly and place on grill for 5 minutes.
- After about 5 minutes, add eggplant slices to the grill. Grill eggplants, turning occasionally, for 10-12 minutes, or until tender.
- Meanwhile, bring stock to a simmer in a large stockpot. Once grilled, add the eggplant slices and contents of foil pouch. (Note: If onions and tomatoes are not soft at this point, leave the pouch on the grill for a few more minutes.)
- Using a stick blender, puree until smooth. Stir in remaining 1 Tbsp of balsamic vinegar.
- Garnish bowls with chopped parsley and crumbled feta cheese before serving.
Source: Spiced Blog
Share It To Your Friends!
Loading...
