Serves 6 to 8
• 3 lbs. eggplant
• 2½ tsp. salt
• 2 Tbs. olive oil
• 4 cloves garlic, minced
• 1 Tbs. paprika
• ¾ tsp. ground cumin
• 2½ cups hot water
• ¾cup finely chopped celery
• 1 cup finely chopped onions
• 3 Tbs. butter
• ½ cup cream
• 2 cups milk
• pinch of hot paprika
• garnish
• fresh-grated Parmesan cheese and croutons
1. Prick the eggplants in several places with a fork and bake them in a 375-degree oven for 40 to 50 minutes, depending on their size. The skins should be wrinkled, and the eggplants should be soft. As soon as they are cool enough to handle, cut them open and scrape all the eggplant out of the skins. Purée the eggplant with 2 teaspoons of the salt in a blender and set it aside.
2. Heat the olive oil in a large pot and add the minced garlic. Cook the garlic, stirring often, until it is golden, and then stir in the paprika, cumin, and the remaining ½ teaspoon salt. Heat the spices in the oil for about ½ minute, then add the hot water and simmer the broth gently for several minutes.
3. Sauté the finely chopped celery and onion in the butter until the onion is golden and beginning to brown. Combine these vegetables with the eggplant purée and stir all of it into the hot garlic-paprika broth.
4. Add the cream, milk, and a little pinch of hot paprika. Simmer the soup for another 10 to 15 minutes, stirring occasionally, then taste it and correct the seasoning if necessary.
5. Serve the soup hot with croutons and grated Parmesan cheese.
