October 2 - Day 440

Roasted Eggplant & Chickpea Soup.
Preheat oven to 400 degrees.  In a large bowl toss together 1 large eggplant, peeled and cut into 1-inch pieces, 1 small yellow onion medium diced, 2 garlic cloves unpeeled, and 4 TSP olive oil.  Season with salt and pepper.  Arrange in a single layer on a rimmed baking sheet, leaving a wide strip of empty space at one end.  In bowl, toss 1 can rinsed and drained chickpeas with 2 TSP olive oil.  Transfer to empty space on the sheet.  Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 min.  Set chickpeas aside.  Peel garlic and add to medium pot, along with eggplant, onion and 4 cups vegetable broth.  Bring mixture to a simmer over med-high heat.  With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky.  Stir in chickpeas and season to taste with salt and pepper.  Can be served with plain yogurt if desired.  Source: Whole Living.  Cooking Tunes: Shuffle