Chilled Eggplant Soup

4 long Asian eggplant (or substitute 2 medium-sized traditional-shaped eggplant), sliced lengthwise
1 small red onion (or 2-3 medium shallots), thinly sliced
juice of half a lemon
1 small garlic clove, grated
1 large overripe tomato (so that it’s easier to peel)
3 tablespoons plain yogurt
3-4 tablespoons extra-virgin olive oil
salt and pepper
julienned cucumbers, quartered cherry tomatoes, chopped parsley, a drizzle of extra olive oil for garnish (optional)

Preheat oven to 400 degrees. Coat a baking sheet with olive oil and place the eggplant skin side-down on the bottom of the pan. Place the onions/shallots on the tray as well and brush the olive oil evenly on all the vegetables. Sprinkle with some sea salt. Roast for about 30 minutes, turning to flip over the onion slices once. Remove onions when starting to brown and crisp up. Keep cooking the eggplant until the tops have shrunken and are soft to the touch of a fork. Remove from oven and let cool completely.

Once cool enough to handle, scoop the flesh from the eggplant with a spoon and transfer to a food processor. Peel the overripe tomato using a sharp pairing knife to guide the skins off. Process the tomato, grated garlic, eggplant, lemon juice, and golden onions/shallots until well blended. Add the yogurt and season to taste with salt and pepper. Chill in a refrigerator until cold, at least 30 minutes. Serve with optional garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.