Roasted Eggplant Soup 🍆

1. Begin by chopping your eggplants into thick wedges. 
2. Next lay a paper towel out and lay your eggplants evenly. Top with salt and cover with an additional paper towel. Allow to sit for 5 minutes and gently press your excess moisture off the eggplants. 
3. In a cast iron, add some avocado oil and evenly lay your eggplant. Cook around 3-4 minutes on each side and set aside. 
4. To begin your soup, add some avocado oil and once heated - add your chopped onion and garlic. 
5. Once fragrant add your can of beans (juice included - extra nutrients!), eggplants, olives, tomato sauce, wine and water. Cover and allow to simmer on low for 15-20 minutes. 
6. In the meantime, begin to make your tofu ricotta if you haven’t prepped it prior to preparing the soup. Simply add pressed tofu along with all other ingredients to a food processor and gently blend until you get a thick consistency. Top with basil, olive oil and lemon juice. 
7. Serve complete meal as desired!