2 large eggplants
olive oil
6 scallions
1 1/2 cups water
1 (12 oz.) can V8 vegetable juice (add some Bloody Mary mix if you like things spicy)
1/2 cup Italian (flat-leaf) parsley leaves
1 head of garlic, peeled
1 small onion
2 tsp. Kosher salt
freshly ground black pepper
plain yogurt or dairy sour cream (optional)

Preheat oven to 350°F.

Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Cut off the bottom (the wide end) of the garlic so that you can see the cloves packed inside the skin. Rub some olive oil over the exposed end and on the skin, and wrap completely in foil. Cut the onion in half and rub with oil. Sprinkle the eggplant and onion with a little salt (and a pinch of dried sage, if you have it).

Roast the eggplants and garlic at 350°F, cut side down on a baking sheet until very tender and well browned, about 30 minutes. Let them cool completely.

Scoop out as much pulp as possible and place in a 4 to 5-quart pot. Add the remaining ingredients, except the yogurt, and bring to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes. Cool the soup slightly.

Puree in batches in a blender, scraping down the sides as needed, until the soup reaches a porridge like consistency.

Serve hot, with some yogurt or dairy sour cream and some chopped fresh parsley on top.

Submitted by: Kadhijah Hameed