Roasted Aubergine Soup
|Aubergines||2 Pound (1 Kilogram)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Vegetable stock/Chicken stock||2 Pint (1.2 Liter)|
|Creme fraiche/Greek yogurt||7 Fluid Ounce (200 Milliliter)|
|Chopped mint||2 Tablespoon|
|Mint sprigs||3 (For Garnish)|
1. Put the aubergines under a preheated hot grill for about 20 minutes, turning occasionally, until the skin is well charred and the flesh has softened. Leave to cool slightly, then cut in half, scoop out the flesh and chop.
2. Heat the oil in a saucepan over a low heat, add the onion and garlic and cook gently, without colouring, for 5-6 minutes, or until softened. Add the chopped aubergine and the stock and cook for a further 10-15 minutes.
3. Puree the soup in a blender or food processor. Strain through a sieve and return to the pan to reheat. Season to taste with salt and pepper.
4. Mix the creme fraiche or Greek yogurt with the chopped mint and season to taste.