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Roasted Eggplant Soup

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Ingredients
  Eggplant 2 Pound, halved (1 Kilogram)
  Red peppers 4 , halved
  Olive oil 1 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Tomatoes 4 , peeled and chopped
  Vegetable stock 1 1⁄4 Pint (3 Cups / 750 Milliliter)
  Crushed black peppercorns 2 Teaspoon
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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