Tuesday, 20 March 2012
Roasted Aubergine Soup
This is a wonderfully sumptuous soup that is great as a starter or for lunch. Next time I'll try using ground cumin instead of the herbes.
2 large aubergines, halved lengthways
freshly ground black pepper
1 banana shallot, finely chopped
1 large garlic clove, very finely chopped
Herbes de Provence
1 l vegetable (or other) stock
1 handful of bread crumbs
1. Season the aubergines with pepper, place them cut side down into a roasting tray, drizzle with olive oil and roast for 45 minutes to an hour in a very hot oven until they have softened. Take out and leave to cool before roughly chopping them up.
2.Heat a little olive oil in a saucepan and sauté the onions, garlic and herbs until softened but not brown. Add the aubergines, bread crumbs and stock. Season with a little black pepper. Bring to the boil, then simmer till hot. Blitz and serve.