Eggplants galore!

Received these babies from a neighbor last night!!

 So excited to make goodies out of them….

Stack ’em up!! Stacks of baked eggplant steaks rolled in Parmesan and panko,
thick cut juicy tomatoes, fresh Moz.. hearty drizzle of reduced balsamic…. delish!!

Carrot coconut cream bisque

So what is a bisque exactly ?
According to Wiki , Bisque is a creamy soup of French origin, based on a strained broth of crustaceans.
For the recipe below, I did not use any seafood broth so techncally it is not a bisque but it sounds so much cooler than Carrot coconut cream soup.. Donchya think ? 🙂
To serve 4- 6
1-1.5 pound of carrots, peeled, and roughly chopped
2 Medium sized tomatoes
1 Medium sized onion (I used sweet white)
2-3 garlic cloves smashed and chopped

2 bay leaves
1 tsp of nutmeg grated/powder
1-2 Tbsp(s) chopped basil
1 cup of light coconut milk
1.5- 2 cups of water

Salt, pepper to taste

Sautee onions and garlic in a Tbsp o OO for 4-5 minutes till the onions turn a pale pink. Add the tomatoes and carrots and cook for about 3-4 minutes on medium heat.
Add the bay leaf , basil and water. Increase the heat to a high and bring the soup to a boil. Reduce the heat to a medium and cover the pot and cook for 12-15 minutes till the carrots are tender.
Once the carrots can be pricked easily with a fork, remove the bay leaf. Using a hand blender, blend the contents in the pot carefully or alternatively using a stand up blender, blend all the ingredients. ( I would suggest letting the ingredients cool down before blending).
Move the contents into a pot and add the coconut milk and bring to a gentle boil. Season with salt , pepper and nutmeg. Garnish with some fresh basil and a Tsp of coconut milk.