Eggplant Soup with Mozzarella & Gremolata

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Cooking Time: 45 minutes    Serves: 6-8

A perfect start to any dairy meal, a twist on classic Italian soup will surprise you with its light and fresh combination of lemon and parsley. Serve with a delicious fish and salad main course and you have created a fabulous meal.

Ingredients:

For the Soup:

• 2 tablespoons extra virgin olive oil
• 1 large white onion, chopped
• 2 garlic cloves, chopped
• 2 medium-sized eggplants, diced into
• small cubes
• 4 cups Manischewitz® Vegetable Broth
• 2/3 cup heavy cream
• 1 cup shredded mozzarella
• Manischewitz® Kosher Salt
• Ground black pepper to taste

For the Gremolata:

• 2 garlic cloves, finely chopped
• Grated rind of 2 lemons
• 2 tablespoons fresh parsley, chopped

Preparation:

Sauté the onions and garlic in the olive oil in your soup pot over medium high heat. Season with kosher salt and pepper and cook for 4-6 minutes, until the onions turn soft and translucent. Add the diced eggplant to the onions, a bit more salt & pepper, and combine well using a wooden spoon. Let the eggplant cook down for about 25 minutes, stirring occasionally, until soft and browned.

Slowly pour in Manischewitz® Vegetable Broth. Using a wooden spoon, mix everything together, making sure to scrape up all the tasty bits at the bottom of the pan. Add the cream and let the broth cook for 10 minutes longer.

As the soup is cooking, mix the ingredients for the gremolata in a small bowl.

To serve the soup, divide mozzarella in the bottoms of your serving bowls, then ladle in the hot soup. Garnish with gremolata.