Roasted Eggplant and Tomato Soup
Colleen
ingredients
- 2 pints yellow/orange cherry tomatoes, halved lengthwise
- 2 C. carrots, sliced into thin rounds
- 8-10 garlic cloves
- 4 T. olive oil
- Coarse salt and ground pepper
- 2 medium eggplant, cut into 3/4-inch chunks
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 2 t. curry powder
- 2-2 1/2 C. water
- fresh cilantro, for garnish
directions
- 1
Preheat oven to 425°F, with racks on top and bottom.
- 2
On a rimmed baking sheet lined with foil, toss together tomatoes, carrots, garlic, 2 tablespoons of oil, a pinch of salt and a pinch of pepper. Spread in a single layer, with the tomatoes cut sides down.
- 3
On another rimmed baking sheet lined with foil, toss together eggplant, chickpeas, curry powder, remaining two tablespoons of oil, a pinch of salt and pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, tossing mixtures halfway through, about 35 minutes.
- 4
Purée tomato mixture (including juices) in a blender or food processor until smooth. Add a little water if needed to get it going. Transfer to a large saucepan. Stir in eggplant mixture and add enough water to thin to the desired consistency. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with toasted bread if desired.
Source: Colleen
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