White Bean and Eggplant Soup

This soup has a bit of a Middle Eastern flare.

Yield: ~4 servings

Ingredients

2 eggplant (I used ~3 cups cooked flesh)

1 onion

3 cups cooked white beans

4 cups stock or water

2.66 tbsp lemon juice

16-20 pinches salt.

Instructions

1. Cut eggplant in half.

2. Bake 30-40 minutes.

3. Saute onions.

4. Add beans and liquid. Simmer.

5. Add eggplant flesh. Puree.

6. Season with salt and lemon juice.

Note: Without salt, the soup doesn't taste very good.

Notes 2: This soup tastes sort of middle eastern. Optionally, top it with feta, tomatoes, and cucumber. Not amazing but tasty. Very simple as well.