Roasted Eggplant Soup Recipe
Ingredients
| 1 k g / 2 lb eggplant, halved | ||
| Red peppers | 4 To taste, halved | |
| Olive oil | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 4 tomatoes, peeled and chopped | ||
| 3 cups / 750 ml / 1 1/4 pt vegetable stock | ||
| Black peppercorns | 2 Teaspoon, crushed | |
Directions
1. Place eggplant and red peppers, skin side up under a preheated hot grill (a) and cook for 10 minutes or until flesh is soft and skins are blackened. Peel away blackened skin and roughly chop flesh.
2. Heat oil in a large saucepan over a medium heat. Add garlic and tomatoes (b) and cook, stirring, for 2 minutes. Add eggplant, red peppers, stock (c) and black pepper, bring to simmer and leave for 4 minutes. Remove pan from heat and set aside to cool slightly.
3. Place vegetables and stock in batches in food processor or blender and process until smooth. Return mixture to a clean pan, bring to simmer over a medium heat and simmer for 3-5 minutes or until heated through.
2. Heat oil in a large saucepan over a medium heat. Add garlic and tomatoes (b) and cook, stirring, for 2 minutes. Add eggplant, red peppers, stock (c) and black pepper, bring to simmer and leave for 4 minutes. Remove pan from heat and set aside to cool slightly.
3. Place vegetables and stock in batches in food processor or blender and process until smooth. Return mixture to a clean pan, bring to simmer over a medium heat and simmer for 3-5 minutes or until heated through.
Chef
