Monday, September 3, 2012

Roasted Tomato & Eggplant Soup

This soup is a high-octane summer dish.

Those of you who own grills are probably going to be happier because the heat would dissipate outdoors. Those of you who will be forced to use a broiler are probably not going to be happy campers but it's summer so you takes your amazing veggie dishes where you get them.

The dish doesn't take a lot of work and the results are wildly out of proportion to the simplicity. (Maestro Maillard strikes again!)

Roasted Tomato & Eggplant Soup

2 large eggplants
6-8 garlic cloves
4-6 ripe summer tomatoes
1 large onion
1 sprig rosemary
4 cups broth

olive oil
black pepper
1 tsp coriander seeds (ground fine)

2 oz goat cheese (or feta)


Halve the eggplant along its length. Halve the onion. Peel the garlic cloves but leave them whole. Halve the tomatoes horizontally.

In a large pan, place all of the above with the cut surfaces facing upwards towards the broiler, and broil them for about 7 minutes. The CC had to do this in batches (eggplants, onions, garlic in the first; tomatoes in the second.)

If you grill them, the cut surfaces should be facing downwards (DUH!)

Cut up the grilled onion into chunks. Don't work too hard. It will not matter.

In a large pot, sautée the onions with some olive oil. Chop up the eggplants and garlic, and fry for about 10 minutes. Add the tomatoes, broth, ground coriander, salt and black pepper, and let simmer for about 20-25 minutes.

Purée the mixture.

Top with the goat cheese right before serving.


reva said...

This recipe itself smells delicious, it has my 4 favourites - garlic, tomato, eggplant and grill! Question - why do we need a broth for a tomato based soup?

ShockingSchadenfreude said...

Strictly speaking, it's not necessary but it helps with nutrition.

Use chicken broth or a vegetarian dashi. Otherwise just use water.