James Peterson

Miso and Eggplant Soup

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About

Roasted and pureed eggplant is excellent for adding body and a slightly richer consistency to miso soup. When cooked alone, eggplant has a surprisingly delicate flavor that doesn’t interfere with the flavors of the miso base.

Ingredients

  • 1 pound Japanese, Chinese, or Italian eggplant
  • 1 quart miso soup

Method

Preheat the oven to 375°F. Poke the eggplants in 3 or 4 spots with a sharp paring knife to prevent them from exploding in the oven. Put them on a baking sheet and bake for 20 m