Eggplant Soup

This soup is perfect when you have a glut of eggplants in August and September. It might not be the prettiest soup in the world, but it is full-flavored and makes a change from tomato soup! It's also very tasty served with plain or Greek yogurt.

3 tomatoes, halved

3 eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 Tbsp olive oil
1 Tbsp fresh thyme
3 cups vegetable stock
1 cup cream
3/4 cup feta, crumbled

Preheat oven to 400°F.
Place tomatoes, eggplant, onion and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for about 45 minutes until they are tender.
Remove from the oven, and spoon out the eggplant into a large saucepan; discarding the skin. Add the remaining vegetables and fresh thyme to the same saucepan.
Add the stock and bring to a simmer, reduce the heat and cook gently for about 45 minutes.
Allow the soup to cool slightly, then using a stick blender blitz the soup until it's smooth.
Stir in the cream, and a little more stock if the soup is too thick. 
Ladle into bowls, and sprinkle with feta. 
This soup is delicious and quite unusual. Please let me know how you like it!