Eggplant and Onion Soup with Thyme
From C. and D. Radetsky
2 large eggplants, cut in half lengthwise
1 teaspoon olive oil
1 slice fresh whole grain bread
1 large onion, peeled and thinly sliced
1 tablespoon chopped fresh thyme
4 cups vegetable stock
Salt and pepper
Preheat oven to 350 degrees. Lightly brush eggplant halves with oil and
place on cookie sheet, cut side down. Bake 30 minutes. Scoop out
insides and mash them (discard skins). Increase oven temperature to 400
degrees. Cut bread into cubes and arrange on ungreased cookie sheet.
Bake, turning occasionally until crisp, 10-15 minutes. Place onion in
saucepan with 2 tablespoons water; boil, reduce heat and simmer 15
minutes. Season to taste with salt and pepper. Garnish with bread
cubes. Four servings.
