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2 Eggplants, about 1 pound each
4 c Chicken broth
Salt and pepper to taste
Preheat the oven to 375 degrees F.
Remove the stems ffom the eggplants and cut them into 1/2-inch
lengthwise slices. Brush both sides of the slices with olive oil,
salt and pepper them, and place on baking sheets in a single layer.
Bake for 20 to 25 minutes, until lightly golden and completely tender
when pierced with a fork. Using a spoon, remove the pulp from the
Put the pulp and 2 cups of the broth into a food processor and process
until smooth. (If you don't have a food processor pass the pulp
through a food mill.) Pour into a saucepan, stir in the remaining
broth, and gently heat until hot. Taste for salt and pepper. Add
more broth for a thinner soup.
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