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Indian Roasted Eggplant Soup




Source of Recipe


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List of Ingredients




1 large eggplant (about 1 1/2 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

Recipe



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

2. 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.

3. 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.

4. 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.