Joined: 09 Jul 2005
Location: in a frenzy...
|Posted: Wed Aug 16, 2006 4:01 pm Post subject: Indian-Italian Eggplant Soup
|Italian method with Indian spices.
The flavours ACTUALLY worked,though I didn't have a proper recipe to follow.
3 to 4 fresh tomatoes
1 large aubergine
3 cups stock or water
1 bulb garlic
1 red onion
1 tsp grated ginger
1 red chilli,seeded if you wish
1 tsp ground coriander
1/4 tsp cumin
1/4 tsp turmeric
Coriander to serve
Slice eggplant in half,slice tomatoes in half. Rub with olive oil and season. Season and oil garlic as well. Wrap garlic in some foil. Bake all these in a preheated 220C oven till softened. Garlic might take a longer time.
Let all of this cool down,slip skins off tomatoes,chop roughly. Leave aside half of eggplant,chop other half up roughly. Squeeze roasted garlic out of skins.
Chop onion and peeled potato up into cubes.
In a deep pot with 1 tbsp oil plus 2 tbsp of butter,fry onions,bay leaf,ginger,chilli,coriander,cumin and turmeric till fragrant. Stir in potatoes.
Stir in tomatoes,garlic and eggplant.
Pour in stock,bring to the boil and simmer till potatoes are cooked.
Let cool a while then blitz till pureed. Reheat gently,check seasoning. Meanwhile,cut remaining eggplant into cubes...stir in the soup,sprinkle with coriander and serve.
I can resist everything except temptation.
-- Oscar Wilde