Roasted Eggplant Soup (version VI)

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1 large eggplant (1 1/2 pounds)
1 large onion, unpeeled
3 cups broth
2 tablespoons lemon juice
salt and pepper
parsley and red pepper strips (garnish)

Pierce eggplant in several places with a fork. Place in a shallow baking dish with onion.

Bake at 400° F until the vegetables are very soft when squeezed. (about 1 & 1/2 hours). Let cool, peel and purée in a blender or food processor. In a 2- to 3-quart saucepan, combine the purée with broth and mix well. Bring to a boil. Add lemon juice, and season to taste with salt and pepper.

Pour into individual serving bowls and garnish with chopped parsely and red pepper strips.

Makes 4 servings.



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