Warm olives with orange slices, cheese and seeded crackers
Roasted Eggplant and Tomato Soup
The flavour is rich, full bodied, earthy with a tangy lemon accent and back notes of pepper. It tastes wonderful as it's simmering away, but truthfully, doesn't look all that swell. The eggplant is quite stringy, a gelatinous mass. I suspect once it's all pureed it will be a caramel colour..a bit odd for soup..but the taste! That will overide the visual, and I'll be sure to serve it by candle light.
or maybe in full light. Bon appetit!
...to be continued.