Recipe - Roasted Eggplant And Saffron Soup

1 md Russet potato; (about 8
ounces)
Olive oil
1 lg Eggplant; (about 1 1/4
; pounds), unpeeled,
; cut
; into1/4inchthick
; rounds
One fourth cup Olive oil
1 md Onion; chopped
4 Garlic cloves; chopped
One half teaspoon Dried oregano; crumbled
5 cup Chicken stock or canned
broth
1/8 teaspoon Saffron threads

Preheat oven to 375F. Pierce potato with fork. Place potato on oven rack
and bake until very soft, about 1 hour. Remove from oven and cool. Line 2
baking sheets with foil and brush with olive oil. Arrange eggplant rounds
on prepared sheets. Bake eggplant 15 minutes. Cover with foil. Bake until
very soft and brown, about 30 minutes longer.

Heat One fourth cup olive oil in heavy large saucepan over mediumhigh heat. Add
onion, garlic and oregano and saute until onion and garlic are translucent,
about 10 minutes. Cut potato into pieces. Combine potato, eggplant and
onion mixture in processor. With machine running, gradually add chicken
stock and blend until smooth. Transfer to saucepan. Add saffron and bring
to simmer. Serve hot. (Can be prepared 1 day ahead. Cover and refrigerate.
Reheat before serving.)

Serves 6.

Bon Appetit November 1991

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