Indian Roasted Eggplant Soup

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Indian Roasted Eggplant Soup

 

1 large eggplant, (about 11/2 lb.), coarsely chopped

1 large bell pepper, seeded and sliced

1/2 cup chopped onion

1/4 cup chopped apple

2 Tbs. balsamic vinegar

1 Tbs. Dijon-style mustard

Salt to taste

1/2 tsp. olive oil

1 tsp. curry powder

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. ground cinnamon

1/2 tsp. granulated sugar

1 12-oz. can tomato juice

3 Tbs. chopped cilantro, plus extra for garnish, optional

Freshly ground black pepper, to taste

 

 

 

 

 

 

Preheat broiler. Spray rimmed baking sheet with nonstick cooking spray.

Place eggplant, bell pepper, onion, apple, vinegar, mustard and salt in large

mixing bowl, and toss to combine and coat vegetables well. Place vegetables on

large baking sheet.

Broil vegetables in middle of oven, stirring every 5 minutes, until browned and

tender, about 15 minutes. Remove from oven, and set aside until ready to use.

Combine roasted vegetables in food processor or blender, and add olive oil,

curry powder, cumin, coriander, cinnamon, sugar, tomato juice and 3 tablespoons

chopped cilantro. Process, adding water to thin if needed, and working in

batches if needed. Season to taste with salt and pepper. Reheat, garnish with

cilantro, if desired, and serve hot.

 

SERVES 4

 

Source: Vegetarian Times Issue: September 1, 2003 p.51

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 110, Protein: 3g, Total fat: 1g,

Carbs: 21g, Cholesterol: mg, Sodium: 430mg, Fiber: 6g, Sugars: 13g

 

Wine Suggestions : Here’s a dish that will allow you to experiment with wine

pairings. The aromatic aspects of the spices and the slightly sweet taste from

the onion, apple and sugar call for fruity, non-wooded whites such as

Gewürztraminer. The acidity of the tomato and slight heat of the curry call for

a slightly acidic Riesling. And the overall weight and heartiness of the soup

would pair well with a red wine based on Syrah/Shiraz.. Experiment!

 

An ardent cook, Kayla Capper was a first-place winner in our VT Recipe Contest

several years ago. This offbeat soup brings together the rich and exotic flavors

of the great Indian subcontinent in an easily prepared and wholesome soup,

perfect as a light luncheon entrée or as an appealing appetizer course.

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