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Roasted Aubergine Soup

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Ingredients
  Aubergines 2 Pound (1 Kilogram)
  Olive oil 3 Tablespoon
  Red onion 1
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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