8cupsvegetable stock(or 1 cup of chopped fresh mushrooms and 8 cups of water)
1tbspchopped fresh thyme or 1/2 tbsp dried thyme(oregano may be substituted for the thyme)
Light cream, sour cream, or yogurt
Salt and pepper to taste
Stand each eggplant on its side and cut it in half.
Cut a cross-hatch pattern into the flesh, deeply.
Drizzle a little olive oil over the cut eggplant halves.
Grill for 20 minutes or until the eggplant is brown, soft and separating into cubes.
With a spoon, scrape the flesh off the skin. Chop the flesh coarsely and put it aside.
Heat 3 tablespoons of olive oil in a large pot, over medium heat. Sauté the onions and garlic in it for 8 minutes. If using fresh mushrooms, add them now. If you wish, keep 1/4 cup of mushroom slivers to add to the soup about 5 minutes before serving.
When the onions are golden and the mushrooms are starting to release juice, add the stock (or water) and eggplant. Bring everything up to a boil.
Reduce the heat, cover and simmer the soup for 10 minutes.
Add basil, thyme, salt and pepper. Cook another 2 minutes.
With a slotted spoon or mesh spatula, lift the solids out of the pot. Keep the hot soup aside.
Blend the solids in a food processor or blender until smooth.
Return the purée to the hot liquid and reheat to a simmer. Now the soup is ready.
Put 1 tablespoon of sour cream or yogurt into each bowl, or drizzle a little whipping cream in.
Top with 1/2 tablespoon of pesto each.
Serve the soup with cornbread or queijadinhas or bruschetta and follow it with a salad.
Eggplant Soup Recipe from Unpacked – https://jewishunpacked.com/how-to-make-eggplant-soup/