Roasted eggplant & Tomato soup | How to make Roasted eggplant & Tomato soup

By Soniya Saluja  |  13th Jan 2016  |  
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  • Roasted eggplant & Tomato soup, How to make Roasted eggplant & Tomato soup
Roasted eggplant & Tomato soupby Soniya Saluja
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

32

0





Video for key ingredients

  • How to make Sour Cream

About Roasted eggplant & Tomato soup

When we were kids, we were told that Brinjal / Eggplant / Baigan is “The King” of vegetables, however when we think of eggplant we immediately think of recipes such as baigan ka bharta /baigan aloo/ stuffed baigan.

Roasted eggplant & Tomato soup is a delicious dish which is enjoyed by the people of every age group. The recipe by Soniya Saluja teaches how to make Roasted eggplant & Tomato soup step by step in detail. This makes it easy to cook Roasted eggplant & Tomato soup in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Roasted eggplant & Tomato soup at home. This amazing and mouthwatering Roasted eggplant & Tomato soup takes 5 minutes for the preparation and 25 minutes for cooking. The aroma of this Roasted eggplant & Tomato soup is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Roasted eggplant & Tomato soup is a good option for you. The flavour of Roasted eggplant & Tomato soup is palatable and you will enjoy each and every bite of this. Try this Roasted eggplant & Tomato soup and impress your family and friends.

Roasted eggplant & Tomato soup

Ingredients to make Roasted eggplant & Tomato soup

  • 2 tsp olive oil
  • 1 medium to large eggplant /roasted
  • Salt and freshly ground black pepper to taste
  • 5-6 garlic pods/roasted
  • 1/4 tsp red chilli powder
  • 1 onion/roasted
  • 2 tablespoons tomato paste
  • 1/2 green chili
  • 3 cups water
  • 1 big tomato roasted ( increase the tomatoes to 4 nos if you do not want to use tomato paste)
  • Few cilantro leaves
  • Curd while serving

How to make Roasted eggplant & Tomato soup

  1. Preheat the oven to 218 degrees celsius.
  2. Season the eggplant, onion, tomatoes, green chili and garlic with salt and pepper. Drizzle the veggies with olive oil.
  3. Roast the veggies until they are very tender, this could take about 20 minutes.
  4. Heat 2 tsp olive oil in a sauce pan over medium-high heat. Add the roasted onions,garlic and the tomato and stir for a minute.
  5. Then add the tomato paste and water together.
  6. Scrape the eggplant away from the skin and add the flesh, stir it well together.
  7. Puree the soup with an immersion blender. Simmer to thicken.
  8. Serve it with curd/ sour cream and enjoy this amazing soup.

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