Roasted Eggplant, Roasted Garlic Soup
5 heads garlic
¼ cup olive oil
1 white onion
¼ tsp red pepper flakes
1 tsp cumin
¼ tsp cinnamon
4 Tbsp chopped italian parsley
6 cups chicken stock
Slice eggplant in half, score, and sprinkle with salt. Let drain for 20 minutes (put something heavy on top) and wipe dry.
Brush with olive oil and put in 450° oven for 30–40 minutes;
Cut the tops off the heads of garlic and brush with olive oil. Bake for 20–25 minutes.
Chop onion and saute in olive oil with spices. Add roasted vegetables and chicken stock. Bring this to a boil and then let it simmer for 30 minutes. You may need to use a rotary hand mixer to break up the eggplant and garlic more.
We've never made only this amount. We've always either doubled or made 1½ times as much.