40 Minutes 
3-4 people
By Doreen Colondres
Eggplant might be one of those ingredients that intimidate you in the market, but once you familiarize with it in the kitchen, you will lose all your fears. When buying, make sure you select a firm one, smooth with intense and bright color and healthy green stem.
What you need to have:
- 1 1/2 pound eggplant
- 3 cups chicken or vegetable stock
- 1 pear tomato cut in half
- 1 medium white onion cut in half
- 6-8 fresh garlic cloves
- 1/2 tablespoon fresh thyme
- 1 tablespoon fresh cilantro
- 1/3 cup olive oil
- Salt and pepper to taste
- Goat cheese (optional)
<">What you need to do:
- Preheat oven at 400°F
- Clean the eggplant with water, dry it with a paper towel and discard the stem. Then split it in half (lengthwise) and inmmediately add salt to it to avoid dark spots.
- Place on a baking dish in the oven with the tomato, onion, garlic and pour some olive oil on top of all the ingredients.
- Once the garlic starts browning, retire it from the oven with the tomatoes and the onion. The eggplant will take longer, maybe 20-25 minutes. Remove the eggplant from the oven when you notice it is cooked and tender.
- Using a spoon, scoop the eggplant from the skin and place it in a blender (without the skin), with the tomato, onion and garlic, adding some of the stock until smooth.
- Then transfer to a pot on medium temperature with the remaining stock, and simmer for a few more minutes. Add salt, pepper, thyme and taste.
- Finally, add the cilantro and serve.
Garnish with a piece of toasted bread, goat cheese, some drops of olive oil and/or more ground fresh pepper.
