This pureed soup has a beautiful balance of flavors and is sure to win over anyone who thinks they don't like eggplant.
3 C. water
½ C. extra virgin olive oil
¼ C. lemon juice
1 can Coconut Milk
1 T Curry Paste (or to taste)
2 T fresh ginger, roughly chopped
8-10 cloves of garlic
1-2 jalapeno pepper
1 T brown sugar
Salt and pepper to taste
Favorite hot sauce to taste
Cilantro for garnish
Toasted almonds or coconut for garnish
Preheat oven to 350.
Cut the eggplants in half vertically.
Score the inside of the eggplant in a crosshatch pattern, so they cook evenly and quickly.
Lightly drizzle olive oil on the cut side of the eggplant.
Coat sheet pan with oil and place eggplants skin side down on the sheet pan. Add one cup of water to sheet pan and cook in a 350 degree oven for about 25 minutes, or until soft.
Once soft and roasted, use a spoon to scoop everything out of the skin. Discard the skins. Process the eggplant and coconut milk with 1 ½ cups water until smooth (you can always add more water so add as you go to prevent the soup from being too thin.)
Once smooth, add the rest of the ingredient and bring to boil over medium high heat.
Reduce heat and simmer for 15 minutes or longer, so the flavors can blend.
Garnish and serve.