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Photo: Michael Harlan Turkell

Everybody might be talking about the Hearth chef-owner’s bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, A Good Food Day, serves as both a recipe guide and a treatise for following simple rules about healthy living. Rule #1: Eggplant is everyone’s friend. Here’s tangible, delicious proof. 

This soup feels decadent because of how silky and luxuriously creamy it is. You’d think it’d been bombed with a ton of oil or cream, but the richness is all in the texture of the eggplant and the addition of almond milk and a little Greek yogurt. I typically use the Italian or globe varieties when I roast, fry or bread eggplant. Here, I go for the smaller Japanese eggplants, which have fewer, smaller seeds and a sweeter, more delicate flavor. Serving the soup with a spoonful of vinegar-soaked raisins provides some acidity and a pop of texture.

Reprinted with permission from A Good Food Day