GRILLED EGGPLANT SOUP
1 medium large eggplant (1.5 lbs). Cut in half lengthwise, rub olive oil on cut sides (1 T ?), cook for 30 minutes or until soft in 375 degree oven (I use my toaster oven).
Meanwhile, in a soup pot fry 1 cut up red bell pepper, 1 large onion (cut up), 3 cloves of garlic (smashed and cut), ¼ teaspoon red pepper in about 1 T+ of olive oil until softened (8 minutes?) over med-low heat, stirring frequently. Add 4 cups of vegetable stock (or chicken stock), cover, and simmer for about 30 minutes over low heat.
Scoop out grilled egg plant from skins (discard skins) and add to soup pot. Puree in blender or food processor in batches. Add 2 T cilantro (minced) and some salt. Heat soup up for about three minutes. Serve with a dollop of Plain yoghurt or sour cream. Yummy.