I had a wonderful crop of eggplants this summer...
Ingredients
3 medium tomatoes, halved
2-3 large eggplants halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups vegetable stock (I use Marigold)
1 cup light cream
3/4 cup crumbled feta
Preheat oven to 400°F. Place tomatoes, eggplants, onion and garlic in a large pyrex dish, and drizzle them with olive oil, and then roast for about 45 minutes or so until tender. Remove the pan from oven, and scoop eggplant into a heavy large saucepan, discarding the skin. Add the remaining roasted vegetables and herbs, and add 4 cups vegetable stock and bring to a boil. Reduce heat to a simmer, and cook for about 45 minutes until the onion is well done. Cool slightly, or leave in the fridge overnight.
Purée the mixture with a stick blender. Stir in cream, and gently bring to a simmer. You can add more stock if you like a runnier soup. Check seasoning, before ladling into bowls. Sprinkle with feta before serving. Enjoy!