Eggplant Cheesy Bisque

Instructions

• • Preheat the oven to 220C. On a large baking sheet, place the eggplant halves, tomatoes and garlic cloves. Brush the eggplant and tomatoes with butter. Roast the veggies for 45 minutes to an hour, until soft and browned. Make sure to check on the garlic cloves from time to time so they don’t burn. Remove the veggies from the oven and leave to cool until you can handle them.
  • In a large pot, heat a spoon of butter. Add the onion and cook for 5 minutes until it softens and starts to brown. Scoop the eggplant meat out of the skin and add to the pot. Add the tomatoes and the garlic squeezed out from their skins. Then add 1-2 cups of vegetable broth. Then the thyme, oregano and red pepper flakes. Bring the soup to a boil. Lower the heat and simmer for 45 minutes to an hour. Turn off the heat and let the soup cool a little.
  • Puree the soup in a blender until totally smooth. Return the pureed soup to the pot. Add Puck Four Cheese Sauce and bring the soup to a simmer. Season with salt and pepper to taste. Serve hot and garnish with grated Parmesan cheese, fresh basil and diced tomato.