eggplant soup

1 large eggplant

1/2 of a head of garlic

1 onion

Roast eggplant (coat with a smidge of oil) and garlic (cut off the top of the head, add a smidge of oil, wrap in foil) at 425 for 45 mins or so, until eggplant is tender.  Remove from the oven and let cool ~5-10 mins.  Meanwhile dice onion and sauté.  Once eggplant is handle-able, peel off the skin and roughly dice/chop.  Squeeze garlic from the head.  Put eggplant and garlic in the pan with the onion and add 1.5 cups or so of water.  Bring to a simmer.  Puree the mixture with a hand blender (or in a blender) until smooth.  Add salt/pepper to taste.  Serve with shredded cheese, rolls, and any other toppings you wish.

adapted from allrecipes.com