Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside. In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste. To serve, place in bowls and top with sour cream and fresh thyme. Yield: 6 servings Recipe by: CHEF DU JOUR SHOW #DJ9428 - KATHY CARY
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|Serving Size: 1 Serving (3089g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 125 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 28.8mg||9 %|
|Sodium 5371.1mg||185 %|
|Potassium 4963.5mg||131 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 85.8g|
|Protein 65.7g||94 %|
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Calories per serving: 739
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