Eggplant Soup, or the Soup of Friendship

Eggplant Soup, or the Soup of Friendship

Think you’re doing fine? Your friends know better. You might decide that you’ll spend a quiet Friday night home alone. Sure, you could acknowledge to yourself that dinner will be a mite lonely, but the reading you’ll accomplish will compensate for the loss of company. While other people are still working on their main course you’ll be ensconced on your couch, with the dishes washed and table set for tomorrow’s meal.

So, away you go to shul, leaving the soup and other food to heat up in time for your return. Shul is where your friend will find you. Upon discovering your plan to be alone, on a night of communal togetherness, she’ll set you straight. “No,” she’ll say emphatically, “you’ll come to my house. I was going to invite you anyway.” You could protest that while you appreciate the offer you neither want to interfere with her plans nor thrust your company upon her. But those protests will defeated: there is plenty of food, your company is desired, and no one wants you to be home alone and lonely. You will have no option but to accept this declaration of friendship graciously.

Yet there is one thing which remains to be dealt with: the food left on the hot plate. Your friend, and her husband, will not only be gracious enough to take you in – they’ll help you save your food as well. They might even eat it and compliment your culinary efforts. This is what friends are for.

Eggplant Soup

2 eggplants

1 onion, diced

1 zucchini, diced

2 cloves garlic, minced

dollop of oil

1 quart soup stock

salt, to taste

pepper, to taste

Cut eggplant in half, roast at 375 for 40 to 50 minutes. Allow to cool; scoop out pulp and chop. In a pot, saute onion and garlic until translucent, add zucchini. Add broth and eggplant, boil for 15 minutes. Run the soup through the food processor, return to pot and reheat. Add spices and allow to boil for five minutes.

this soup recipe is dedicated to Special Coorespondant Na’ama


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