Today’s Blogger Guest Post for The Holiday Project:
Carsley from The Deep Dish

[Carlsey takes amazing pictures and shares wonderful stories of her adventures while living in the Cayman Islands. This recipe makes me want to spend the entire Christmas season on the beach in the warm sun! Enjoy!]

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I’m so excited to be doing another guest post!  Especially one for a cool event like The Holiday Project.  Stephanie contacted me a few weeks ago about it and I instantly jumped on the opportunity.  I mean, the more bloggy love the better, right?

The Caymanian Christmas is filled with things like stewed oxtail, breadfruit salad and cassava heavy cake and what the locals call the ‘Christmas Breezes’ when temperatures drop to the low 70s.  Brrr! This year I wanted to do something that had the Caribbean and traditional holiday-season feel to it.  I ended up with this yummy Caribbean Eggplant Soup!

Caribbean Eggplant Soup inspired by Ortanique’s Caribbean Pumpkin Bisque

Print this recipe

You will need:

  • 1/4 cup butter
  • 5 spring onions, diced
  • 1 large eggplant
  • 4 cloves garlic, minced
  • 1 scotch bonnet pepper
  • 6 – 8 sprigs fresh thyme, stripped off stems
  • 2 quarts chicken stock
  • Half a package of bacon, diced
  • Salt & Pepper to taste

  • Heat butter in large stock pot and add onions and garlic until onions are caramelized
  • Add the herbs, scotch bonnet pepper and bacon.  Stir for 2 – 3 minutes

  • Add diced eggplant and chicken stock
  • Bring to a boil, then lower to a simmer
  • Simmer for 45 minutes
  • Remove from eat and let cool for half an hour
  • Remove whole scotch bonnet pepper, put ingredients in a blender and blend until smooth
  • Salt and pepper to taste and serve.  If you’re feeling especially brave, remove the seeds from the scotch bonnet, dice and add to soup

*Unless you want to die a slow, fiery death do not serve with a whole scotch bonnet as seen here.  I only did that for the ‘pretty’ factor :)

 I’m 30 year old career-eater living in the Cayman Islands.  My blog features restaurant reviews, coverage of local culinary events and Caribbean-fusion recipes.

 

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7 Responses to “Caribbean Eggplant Soup”

  1. Carsley does have some wonderful recipes, glad to see her guest posting here! This dish is a wonderful blend of flavors and very unique. Definitely a great way to get some eggplant goodness during this chilly weather! Great post-yum!

  2. Aha! All this time I’ve just known her as Parsley Sage and now I learn she’s Carsley! Thanks for sharing her on your blog today. Great recipe here. I adore eggplant so how come I haven’t heard of it in a soup like this one? Fabulous. Thanks for the hot tip on the Scotch Bonnet decor ;-))

  3. Carlsey! My apologies, after all that. J xo

  4. I love this festive bisque!! Happy to see Carsley featured!!

  5. Such a lovely soup Carsley, my oldest son would go crazy for this with the heat and bacon…his favs :)

  6. [...] Caribbean Eggplant Soup (By blogger Carsley from The Deep Dish) [...]

  7. [...] Caribbean Eggplant Soup inspired by Ortanique’s Caribbean Pumpkin BisqueGo to the recipe [...]

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