This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"You can never have enough garlic. With enough garlic, you can eat The New York Times." -Morley Safer
This is a remake of a recipe that I had in a restaurant recently. I thought about the flavors a lot, and while that soup had some other flavorings, I realized that the essence of it was garlic and eggplant. It is amazing what you can do with only four main ingredients, and in this case the garlic and eggplant come together with the umami of the goat cheese and the creaminess of the blended beans to create a super-rich and flavorful soup.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied, makes great leftovers, and like many soups, is actually better the day after making it.
Preheat the oven to 325°F.
Add 2 teaspoons of the olive oil to a large skillet.
Place the eggplant in the skillet, cut side down, and place the pan in the oven.
Place the bulb of garlic in a small sauce pan or garlic roaster, cut side down. Add the remaining teaspoon olive oil to the dish and cover.
Place the garlic in the oven.
Roast the eggplant and the garlic for about 40 minutes.
Remove and let cool for about 10 minutes.
Scoop the meat of the eggplant out of the skin and place in a blender, discarding the skin.
Remove the garlic from the bulb and place the garlic in the blender with the eggplant.
Add the salt, white beans, and goat cheese.
Puree until smooth.
Serving size: about 1 1/2 cups
|Calories from Fat 46
|% Daily Value
|Total Fat 4g
|Saturated Fat 3g
|Monounsaturated Fat 1g
|Trans Fat 0g
|Total Carbohydrates 34g
|Dietary Fiber 13g
|Vitamin A 4%
|Vitamin C 19%
|Vitamin K 6 mcg
|Potassium 814 mg
|Magnesium 80 mg