|Roasted eggplant and garbanzo bean soup|
We managed to accumulate a lot of eggplants this week - good deals at the market that we couldn't refuse. Since I seem to have a soup thing going, I decided to combine the eggplant with the soupathon and make roasted eggplant and garbanzo bean soup. I'd been wanting to make this ever since I first got my hands on Love Soup. I also wanted to try roasting an eggplant on the stove top (gas stove) like our cooking class teacher did. I mean, I've roasted peppers on the burner, but an eggplant is so much bigger.
I roasted one eggplant in the oven and one on the stove burner. And I made quite a mess on the burner. But now that I've roasted another eggplant (story below) I know what I did wrong the first time. I kind of ignored my roasting eggplant a little too long on a flame that was a little too high, and by the end I was certain I was going to set off the smoke alarm. By the time I remembered to turn the eggplant there was goo oozing out and turning to charcoal all over the burner. I got the eggplant cooked, but yuck, what a mess. I used a scrubber to VERY CAREFULLY clean the burner while it was still hot and everything came off in a snap so it turned out not to be so bad, but it can be better.
We combined the two eggplants for the soup because I was hoping to give the soup an edge of smokiness, but the soup just tasted like regular oven-roasted eggplant to me. The soup was delicious, but I could have saved myself some trouble by just using the oven.