Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps

Name: Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: African,
Ingredients: 6 tbsps shredded Parmesan cheese; 1 large red bell pepper roasted, peeled and seeded; 3 tbsps olive oil; 1 tbsp honey; 1/2 tsp McCormick® Caraway Seed ground; 1/2 tsp McCormick® Gourmet Collection Ground Coriander Seed; 1/2 tsp minced garlic; 1/2 tsp salt; 1/4 tsp McCormick® Red Pepper, Crushed; 1 large eggplant peeled and diced (1-inch); 1 medium tomato seeded and coarsely chopped; 1/2 cup sliced leeks white part only; 1/4 cup chopped onion; 1 tbsp olive oil; 1 tsp McCormick® Garlic Powder; 1/8 tsp McCormick® Black Pepper, Coarse Ground; 2 cups vegetable stock; 2 tbsps heavy cream; 2 tbsps honey; 1/2 tsp salt; 2 tsps chopped fresh cilantro

Roasted vegetables and a bold harissa sauce provide intense flavor to this Moroccan-inspired soup. Garnish with easy-to-prepare Parmesan Crisps. Photo credit: Joanne Bruno from Eats Well with Others.

30m

PREP TIME

30m

COOK TIME

324

CALORIES

21

INGREDIENTS

Servings: 4

Ingredients

Parmesan Crisps:
6 tablespoons shredded Parmesan cheese
Honey-Harissa Sauce:
1 large red bell pepper, roasted, peeled and seeded
3 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon McCormick® Whole Caraway Seed, ground
1/2 teaspoon McCormick® Gourmet Collection Ground Coriander Seed
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon McCormick® Crushed Red Pepper
Roasted Eggplant Bisque:
1 large eggplant, peeled and diced (1-inch)
1 medium tomato, seeded and coarsely chopped
1/2 cup sliced leeks, white part only
1/4 cup chopped onion
1 tablespoon olive oil
1 teaspoon McCormick® Garlic Powder
1/8 teaspoon McCormick® Coarse Ground Black Pepper
2 cups vegetable stock
2 tablespoons heavy cream
2 tablespoons honey
1/2 teaspoon salt
2 teaspoons chopped fresh cilantro

KEY PRODUCTS

INSTRUCTIONS

1 For the Parmesan Crisps, preheat oven to 400°F. Sprinkle cheese into 8 circles, 1 1/2 to 2 inches in diameter, on parchment paper-lined baking sheet. Bake 7 to 8 minutes or until golden brown. Cool in pan on wire rack. Set aside.
2 For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.
3 For the Roasted Eggplant Bisque, reduce oven temperature to 375°F. Toss eggplant, tomato, leeks, onion, oil, garlic powder and pepper in large bowl. Spread in single layer on foil-lined shallow baking pan.
4 Bake 10 to 15 minutes or until softened. With center part of cover removed to let steam escape, puree 1/2 the vegetable mixture and 1 cup of the stock in blender on high speed until smooth. Pour bisque into large saucepan. Repeat with remaining vegetable mixture and stock.
5 Stir in 2 tablespoons of the Honey-Harissa Sauce, cream, honey and salt. Bring to simmer, stirring occasionally. Pour bisque into 4 soup bowls. Top each with 1 teaspoon of the Honey-Harissa Sauce, cilantro and 2 Parmesan Crisps.