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

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BySoniya Saluja
Created on 13th Jan 2016
  • Roasted eggplant & Tomato soup, How to make Roasted eggplant & Tomato soup
Roasted eggplant & Tomato soupby Soniya Saluja
  • Roasted eggplant & Tomato soup | How to make Roasted eggplant & Tomato soup (11 likes)

  • 0 reviews
    Rate It!
  • By Soniya Saluja
    Created on 13th Jan 2016

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.

The delicious and mouthwatering Roasted eggplant & Tomato soup is a famous dish of world and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Roasted eggplant & Tomato soup is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Roasted eggplant & Tomato soup. Soniya Saluja shared this Roasted eggplant & Tomato soup recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Roasted eggplant & Tomato soup. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Roasted eggplant & Tomato soup recipe at your home and surprise your family and friends.

  • Prep Time5mins
  • Cook Time25mins
  • Serves4People

Video for key ingredients

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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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