Roasted Eggplant Black Bean Soup

Adagio™ Baby Eggplants build the flavors in the recipe and don’t add any bitterness to its big bold taste.

• 3 cups black beans
• 2 whole Adagio™ Baby Eggplants, halved
• olive oil
• kosher salt and cracked black pepper
• 1 white onion, diced
• 1 stalk celery, diced
• 1 medium carrot, diced
• 1 Tbsp. Mexican oregano
• 4 cloves of garlic
• 2 bay leaves

Instructions:

1. Soak black beans in 8 cups of cold water overnight.
2. Sprinkle Adagio™ eggplants with olive oil and salt and roast at 375ºF for 30 minutes. Remove from oven and scrape out the flesh.
3. In a large pot over medium heat sauté white onions with carrots, celery, garlic and oregano.
4. Add black beans and soaking liquid. Add Adagio™ eggplant flesh, bay leaf and cook for 30 minutes until beans are tender.
5. Remove bay leave and purée.
6. Season with salt and pepper.