Eggplants are somewhat fragile, and so you have to use them when they're fresh. It's in the nightshade family, and is native of Nepal, India, Bangladesh, Pakistan and Sri Lanka. It's mostly produced in China today, but mine came from just up the road at Borski Farms. Utah eggplant. I wanted to get to it before it got all soggy and unappetizing. This cool, refreshing summer gazpacho (a cold soup) is perfect for the changing September days. It's got a huge flavor, and is complex enough to be interesting. It's even filling enough for a whole meal.
Dairy Free Eggplant Gazpacho
based on the Michel Richard recipe reviewed in The Washingtonian
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1 small eggplant (5 ounces)
1 teaspoon olive oil
1 small onion (5 ounces), diced small
1 garlic clove, peeled and cut in half
1/4 teaspoon cumin
1/2 cup coconut milk
4 tablespoons prepared hummus
Juice of 2 lemons
1 cup tomato water, drained from a can of diced tomatoes
Salt (I prefer to have just the tiniest amount of salt - don't overdo it)
Pepper, to taste
Few drops of Tabasco
Cherry or grape tomatoes, sliced, to serve
Preheat the oven to 350 degrees. Bake the eggplant whole for 35 minutes on a foil-lined sheet. When cooked, cut it in half. Scrape out the flesh and place it in a bowl. You don't need to remove the seeds - they will be completely blended in the finished soup.
In a small pan over medium heat, add the olive oil and saute the onion until it is just starting to brown. After 10 minutes, add 2 large pieces of garlic. Cook for another 5 minutes. Add the cumin. Cook 5 minutes more. Remove from heat.
Combine the onion and cooked eggplant in a blender. Add the hummus, coconut milk, lemon juice, tomato water, just the smallest pinch of salt, pepper, and a few drops of Tabasco. Blend until smooth. Strain and adjust seasoning.
Place in a bowl and cover and refrigerate. Serve with fresh tomatoes cut over the top, and some corn chips or gluten free flatbread.
Other gluten free eggplant recipes:
Eggplant Fries from Gluten Free in SLC
Eggplant Parmigiana from the Crispy Cook
Eggplant Taco from Adventures of a Digestive Diva
Quinoa and Veggie Stuffed Eggplant from Healthy Green Kitchen
Eggplant Caviar by David Lebovitz
Layered Vegetable Baked Pasta by Good without Gluten
Eggplant Paprikash by FatFree Vegan Kitchen
Are there eggplant in your garden this year?
I've always been a little bit afraid of eggplant, after having failed miserably at making ratatouille (twice!). I might have to reconsider. I love gazpacho, and this sounds really good. So do your eggplant fries! Wow!
ReplyDeleteStephanie - I think eggplant "failures" have to do with texture. Most people don't like stuff that's too squishy (me included). That's why the fries work (because they're crispy), and the soup, because it's roasted and blended. Good luck on your eggplant adventures.
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