Roasted Eggplant Soup
|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|
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.