Roasted Eggplant and Tomato Soup
from Judy the Foody
1 eggplant
1 kilo tomatoes
2 red peppers
5 cloves garlic
1 large onion
Salt and pepper
1 handful fresh basil
1 1/2 cups water
Heat the oven to about 200 degrees celsius.
Chop the vegetables into small-ish pieces and spread over a large roasting dish. Sprinkle liberally with salt and pepper and roast for about 40 minutes, until the eggplant is soft. You don't really need any oil because the tomatoes will lose a lot of water, which will stop everything from sticking anyway.
When the vegetables are all soft, tip them into a large saucepan. Chop the basil finely and then add the basil and the water to the saucepan. Bring it to the boil and let it simmer for a little as you taste it and season it with more salt and pepper if necessary. Then you can either serve it up immediately as a chunky soup or blend it first. I would recommend serving it with fresh, crusty bread.
from Judy the Foody
1 eggplant
1 kilo tomatoes
2 red peppers
5 cloves garlic
1 large onion
Salt and pepper
1 handful fresh basil
1 1/2 cups water
Heat the oven to about 200 degrees celsius.
Chop the vegetables into small-ish pieces and spread over a large roasting dish. Sprinkle liberally with salt and pepper and roast for about 40 minutes, until the eggplant is soft. You don't really need any oil because the tomatoes will lose a lot of water, which will stop everything from sticking anyway.
When the vegetables are all soft, tip them into a large saucepan. Chop the basil finely and then add the basil and the water to the saucepan. Bring it to the boil and let it simmer for a little as you taste it and season it with more salt and pepper if necessary. Then you can either serve it up immediately as a chunky soup or blend it first. I would recommend serving it with fresh, crusty bread.
I’m making this tonight. In fact, I’m going to the grocery store to gather ingredients RIGHT NOW. :)
ReplyDeleteI hate eggplants :(
ReplyDeleteI love eggplant. I'm really looking forward to trying this soup. Thanks for sharing the recipe.
ReplyDeleteI am such a huge eggplant hater. lol. But because you didn't like them either, I will give this one a try. :) Thanks for linking to Foodtastic Friday!
ReplyDelete