Monday, 24 February 2014

Roasted eggplant tomato soup

  • 4 tomatoes 
  • 1 or 2 eggplants (depends on how big they are) 
  • 1 onion
  • 4 garlic cloves
  • Fresh Thyme 
  • Fresh cilantro
  • 1 Tsp of maicena (to make it thicker) 
  • Olive oil
  • Salt 
  • Vegetable broth 

How to make soup 
  1. Turn oven on @ 180ºC
  2. Wash eggplant and peal onion and garlic cloves
  3. Place them in a tray with a tin foil greased with oil
  4. Pour some olive oil on top 
  5. Cook for 20 minutes
  6. Meanwhile bring some water to boil in 2 pans ... one to pour tomatoes to peal them ... and another one to make the soup
  7. Place tomatoes in small pot for 1 minute, get them out and allow them to cool before taking the peel off
  8. In the large pot, add 1 vegetable broth (you should have about 2 cups of water) 
  9. Get the tray out of the oven and allow it to cool
  10. Get out the 'meat' from the eggplant and place in large pot together with onion, garlic and tomatoes
  11. Add thyme and cilantro leaves. 
  12. Cook for 20 minutes on low heat and blend. 
  13. Add maicena and stir until your soup thickens
  14. I like it with some seaweed caviar from IKEA :D 

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