Eggplant and Feta Soup

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!