Roasted Heirloom Tomato Soup with Eggplant Fries and Parmesan Arugula

by sageandhoney

Fresh heirloom tomatoes chopped up then seasoned with salt, pepper, basil and olive oil

Sliced eggplant breaded and baked into fries

Roasted tomato soup with eggplant fries and parmesan arugula.

Roasted Heirloom Tomato Soup
with Eggplant Fries and Parmesan Arugula

5 large and several cherry heirloom tomatoes, sliced
Eggplant
1 Egg
½ c Corn Meal
½ c Whole Wheat Flour
1 tsp Water
Sea salt & fresh ground pepper
Olive Oil
Basil
Arugula
Parmesan

Season the sliced tomatoes with salt, pepper, basil and a drizzle of olive oil. Bake at 375 for 10 or 15 minutes, I like to broil mine for a few minutes too so they brown and caramelize. While the tomatoes bake, slice the eggplant. Mix the egg, flours and water together in a bowl, add a little salt and pepper, and add more liquid or flour depending on consistency (this should be relatively thick, enough so that it sticks to the eggplant). Mix the sliced eggplant into the breading mixture and let sit for a few minutes. Turn the oven up to 425 and bake the eggplant fries for 15-20 minutes, or until they look browned and crispy. Take a handful of arugula, drizzle it with olive oil, salt and shaved parmesan and bake it for the last 8-10 minutes the eggplant is in the oven. During this time you should take the tomatoes out, let them cool some, and then coarsely blend them. Heat the mixture in a saucepan and keep it hot until everything else is ready for assemblage. Garnish the tomato soup with a couple eggplant fries (dip the rest of them in the soup) and parmesan arugula and enjoy.

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