Roasted Eggplant Soup (version II)
2 pounds eggplant, halved
1 Preheat grill to a high heat.
4 red peppers, halved
1 teaspoon olive oil
2 cloves garlic, crushed
4 tomatoes, peeled and chopped
3 cups vegetable stock - purchased or homemade
2 teaspoons crushed black peppercorns
2 Place eggplant and red peppers, skin side up under grill. Cook for 10 minutes or until flesh is soft and skins are blackened. Peel away blackened skin and roughly chop flesh.
3 Heat oil in a large saucepan over a medium heat. Add garlic and tomatoes. Cook, stirring, for 2 minutes. Add eggplant, red peppers, stock and black pepper. Bring to simmering and simmer for 4 minutes. Cool slightly.
4 Place vegetables and stock, in batches, in food processor or blender and process until smooth. Return soup to a clean pan set over a medium heat. Bring to simmering and simmer for 3-5 minutes or until heated through.
Serving suggestion: This soup is delicious served with Brie and Sage Toasts.
Cook's tip: This soup can be made the day before and reheated when required.
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