When I saw this recipe online on Martha Stewart’s website, I knew I had to try it. If you are following my blog, you will find a lot of eggplant dishes. As I read this recipe, I knew this would be a perfect winter soup. However, I wanted to use the lovely heirloom tomatoes and fresh eggplants from the farmer’s market so made it on a cooler evening and froze some for a cold winter night. It may not last in the freezer till then though. It was all that I thought it would and more. I improvised the recipe. The recipe calls for removing seeds but I did not. The recipe calls for curry powder, but as an indian, I would say there is no one curry powder. You could add 1 tsp curry powder instead. I found some nice peppers too in the market and roasted them too with the tomatoes. I used just a bit as they were spicy. But, oh so good!
I usually salt and rinse eggplants as this removes the bitter taste of the eggplant. This step is optional. Roasting the tomatoes and eggplants intensifies the flavours.
- 1 large eggplant, washed and diced
- approximately 3 pounds ( 1 1/2 kgs) tomatoes, halved
- 1 1/2 cups cooked chickpeas (garbanzo beans), rinsed and drained
- 8-10 cloves garlic
- 2-3 carrots, diced
- 1 red chilli/ pepper (not dried) – optional
- 4 tbsp olive oil
- 1/2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp chilli powder
- 1/2 cup chopped coriander leaves/ cilantro
- salt and pepper to taste
- Preheat oven to 425ºF (220ºC)
- Salt eggplant and let it sit for 15-30 mins. Rinse and pat dry (optional step)
- Add tomatoes, carrots, red pepper and garlic in one pan. Toss it with 2 tbsp oil, salt and pepper. Place on top rack
- Toss eggplant and garbanzo beans with 2 tbsp oil, cumin, coriander and chilli powder. Add it to the second pan; spread in a single layer and place below the 1st pan
- Roast for about 45 minutes. Toss mixture every 15 minutes.
- Remove from oven and peel and discard tomato skin
- Add tomatoes, carrots and garlic to a pot. Using an immersion blender, blend to a puree until smooth. You could add to a mixer/blender and blend.
- Add 3-4 cups of water and bring to simmer on a medium heat.
- Stir the eggplant mixture into the soup and cook for a few minutes.
- Taste and add salt and pepper.
- Sprinkle cilantro (if freezing; leave out cilantro)
- Serve with bread (optional)