Name: Roasted eggplant & Tomato soup recipe by Soniya Saluja at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 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

ABOUT Roasted eggplant & Tomato soup RECIPE

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.

Ingredients Serving: 4

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

Instructions

Preheat the oven to 218 degrees celsius.
Season the eggplant, onion, tomatoes, green chili and garlic with salt and pepper. Drizzle the veggies with olive oil.
Roast the veggies until they are very tender, this could take about 20 minutes.
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.
Then add the tomato paste and water together.
Scrape the eggplant away from the skin and add the flesh, stir it well together.
Puree the soup with an immersion blender. Simmer to thicken.
Serve it with curd/ sour cream and enjoy this amazing soup.