2 large eggplants, peeled and cubed
1 small-medium onion, peeled and cut into quarters
2 bulbs garlic, peeled whole cloves
1 L vegetable stock
1/4 cup parmesan cheese, grated
1/2 cup 35% cream
salt and pepper
Place eggplant, onion and garlic cloves into a large casserole dish and bake in the oven, covered, at 350 F for 45 minutes. Uncover and roast for an additional 15 minutes.
Add the stock and cheese, and purée in a food processor until smooth.
Add cream and season to taste with salt and pepper.