Hello again to the ladies. I don’t know what it is this summer, but I’ve been really into trying to find uses for roasted eggplant. Maybe its because the eggplants have looked really good in the store. I don’t know. But I made up a nice recipe for soup with roasted eggplant. This would probably be better on a cool winter evening, but I’d have to wait until January for that here, so what the hay. And as far as all the creativity in the kitchen goes, what can I say, its a nice alternative to thinking about the lab!
And on a side note, I’ve discovered that you can freeze the pureed roasted eggplant in a zip-top storage bag, just make sure to remove all the air from the bag first. Then you can just thaw it, snip the corner and squeeze it out when you’re ready to use it!
I also calculated the points value for the soup and its only 22 total for 4-6 servings, not bad. I’ll put the recipe after the jump. Let me know if you try it or have any suggestions!
I think I’ll also post the recipe on the Becky-Greg blog.
