This roasted eggplant and tomato soup recipe is a terrific recipe from wayways. The aroma of the roasted tomatoes, garlic, carrots, chickpeas, and curry blend beautifully in this vegetable soup while the roasted eggplant gives the soup its substance.
I don’t usually like tomato soups, but this one has lots of flavors. We have found that it tastes even better the next day, as the flavors have had more time to blend.
12 plum tomatoes, remove the seeds and cut in half lengthwise
1/2 cup chopped fresh corriander, for serving
10 garlic cloves, peeled
4 Tbsp olive oil
Salt (Non-Iodized) and ground black pepper
1 large eggplant, cut into 3/4-inch chunks
1 cup (chickpeas), drained and rinsed
2 large carrots, cut into 3/4-inch pieces
2 teaspoons curry powder
2 large rimmed baking sheets
Food processor or blender
1 First of all, preheat the oven to 220°C. Now in a large bowl add tomatoes, carrots, and garlic, sprinkle with 2 Tbsp of olive oil, 1 tsp of salt, and 1/4 teaspoon black pepper. Mix it well so that the vegetables are coated well. After this spread them on the baking grill along with tomatoes which are cut-side down.
2 Now add chopped eggplant and (chickpeas) beans in the same bowl and sprinkle with the remaining 2 Tbsp of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well so that eggplant pieces and (chickpeas) beans are coated well. Spread them out in a single layer on a second baking grill.
3 Place the baking grill with the tomatoes and carrots on the top rack and the eggplant and (chickpeas) beans on the lower rack in the oven. Roast at 220°C until cooked till it becomes lightly browned, say about for 45 minutes. In the half way turn the vegetables over so they brown on the other side.
4 Remove the vegetables from the oven when done. Use some sharp/pointed knife or a fork to peel off the tomatoes skins and discard it. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender and blend to smooth paste.
5 Pour the tomato carrot puree into a large bowl and stir in the roasted eggplant and bean mixture. Add 3 to 4 cups of water to make it thin. Heat to a simmer on medium flame.
Season with salt and pepper. Sprinkle with fresh coriander to serve.