Grilled Eggplant Soup

Ingredients:

• 2 eggplants (about 900 g), peeled and cut into slices about 1 cm thick.
• 1 tbsp fresh thyme
• 1 tbsp. chopped garlic
• 3 tbsp olive oil (additional 4 tbsp)
• 2 tablespoons balsamic vinegar
• 2 leeks
• 2 cups beef broth
• 2 cups chicken broth

Preparation:

1. Sprinkle the eggplants with thyme, garlic, and drizzle with balsamic vinegar. Grill on both sides.
2. Heat 4 tablespoons of olive oil in a soup pot, then add the garlic and onion. When the onion is lightly golden, add the broth and baked eggplant. Simmer for 20 minutes, then puree the soup. Season with salt and pepper to taste.
3. To serve, ladle the soup into bowls and top with sour cream and fresh thyme.