Inspired by the fragrant eggplant curries I've had, I decided to turn those flavors into a soup for one of the courses of my 'Ode to an Aubergine' dinner.
I roasted eggplants, onion, carrots, tomatoes, and butternut squash. Once they were all cooked, I put them all into a large soup pot with beef boullion. Season with curry powder, cinnamon, ground ginger, ground cardamom, and pink Himalayan salt. Add a splash of red wine and simmer for an hour. Puree in a blender till smooth. Stir in coconut milk and cool completely. Make this soup the night before you serve it so the flavors have a chance to develop.
Serve hot with a sprinkling of fresh, rough-chopped parsley.