Grilled Eggplant And Bell Pepper Soup

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Grilled Eggplant And Bell Pepper Soup

 

1 medium yellow bell pepper, quartered, seeded

1 medium red bell pepper, quartered, seeded

1 large eggplant, peeled

1 medium ripe tomato, coarsely chopped

2 cups vegetable broth

1/2 cup plain yogurt or plain soy yogurt

 

Prepare charcoal grill, preheat gas grill to medium.

Grill bell peppers, skin-side down, until skins are charred, about 10 minutes.

Place in large bowl and cover with plate; let stand 20 minutes. (Alternatively,

place peppers in small paper bag. Close securely and let steam.) When cool

enough to handle, peel off charred skins and discard. Set peppers aside.

Cut eggplant into 1/2-inch rounds. Grill until flesh is tender, about 4

minutes per side.

Transfer peppers and eggplant to food processor. Add tomato and broth and

process until smooth. Strain through fine-mesh sieve into large saucepan. Add

salt and pepper to taste.

Serve warm or chilled. Ladle soup into shallow bowls and swirl or spoon yogurt

over each serving.

Variation: To make this soup without firing up the grill, preheat oven to 400

degrees and roast quartered bell peppers, skin-side up, until skins are wrinkled

and lightly colored, about 30 minutes. Place in large bowl and cover with plate;

let steam 20 minutes. When cool enough to handle, peel off charred skins and

discard; transfer peppers to blender or food processor. Meanwhile, pierce whole,

unpeeled eggplant in several places and roast until flesh is tender and skin is

shriveled, about 40 to 50 minutes. Slice in half and scoop out flesh into

blender or food processor.

Makes 4 servings.

Calories 127, Fat 2 g, Carbs 17 g, Sodium 117 mg, Fiber 6 g.

 

 

 

 

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