Roasted Eggplant-and-Red Pepper Soup
2 large red bell peppers
1 (1 1/2 -pound) eggplant, cut in half lengthwise
3 cups fat-free, less-sodium broth, divided
1 1/2 cups chopped onion
1/4 cup thinly sliced fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
cilantro sprigs, optional
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place eggplant halves, skin sides up, on baking sheet. Broil peppers and eggplant 15 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers. Scoop out eggplant pulp. Discard shells.
Combine 1 cup broth and onion in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Add 2 cups broth, bell peppers, and eggplant pulp, and simmer 10 minutes. Place bell pepper mixture in a blender; process until smooth. Return puréed mixture to pan. Stir in basil, salt, and black pepper. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 1/4 cups).
Delicious, and my daughter (who would never eat peppers or eggplants in their original form) gobbled it up and asked for 2nds!
Boston Bill, Newcastle upon Tyne
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