Hrm. I have no idea how I made this recipe up. No pictures, it looks fine but as an eggplant soup is not that photogenic.. so photos it will do without. It does look nice and all, but it is eggplanty gray-ish. Anyway, my housemate loved it. Sort of. She couldn't believe it had almost no fat in it, she thought it tasted too decadent. I will definitely make it again, possibly when I have nice bowls to picture it in.
2 small to medium eggplants
1 T garlic/EVOO
8 cloves garlic
1 lrg red onion
1/2 c roasted red peppers
2 T macadamia/cashew butter
1/4 c nut yeast
heaping T stock
4 c water
3 inches kombu
1/4 t cinnamon
Soak the kombu in the water.
Sautee up the garlic and onions until they start to sweeten. Blend all of the ingredients together, and voila.
Actually, I realized I do have pics. They will be forthcoming!
