Basil Eggplant Soup.
Posted on January 10th, 2011 at 4:02 pm by cureforsanity

Basil-Eggplant soup

1 medium eggplant
1 small onion, finely minced
1 large garlic clove
1/2 tablespoon minced oregano
5 tablespoons olive oil, divided
3 or 4 large ripe, italian, plum tomtoes, peeled, seeded and chopped
1 1/2 cups stock
salt and pepper to taste
pinch of cayenne pepper
1 cup, packed fresh basil, washed, dried
2 ounces of goat cheese (or vegan substitute…)

Grill or bake (or steam), eggplant until charred. Scoop out pulp and discard the skin. (Or if you prefer, peel and dice the eggplant, then boil is a small amount of slated water until tender.) Saute the onion, garlic, and oregano in 3 tablespoons of the oil in a saucepan until the onion is tender. Add the eggplant, tomatoes, stock, salt, pepper, and cayenne. Simmer partly covered, for 35 minutes. Puree basil in a blender with the remaining 2 tablespoons oil. Blend in the goat cheese: set aside. Puree the eggplant soup in a blender (check out magic bullet vs nutribullet blenders). Spoon into bowls. Serve with a dollop of basil-boat cheese paste.

c. Intercourses: An Aphrodisiac  Cookbook by Martha Hopkins and Randall Lockridge

Natural By Nature
Posted on January 2nd, 2011 at 4:18 pm by Steve

…I’m pretty sure ‘Nature’ didn’t collect a bunch of cow juice, stuff it into a steel can, and compress it with nitrous oxide.

Just sayin’.