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Roasted Aubergine Soup

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Preparation Time: 5 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 5143 times

Ingredients:

Metric Imperial

2 aubergines

1 onion, chopped

2 cloves garlic, chopped

4 tbsp(s) olive oil

1 ltr(s) vegetable stock

1 dash of Tabasco

Natural yogurt and fresh mint (optional)

A delicious and light soup with a touch of bite.

Posted by: Azu on 02 June 2008

Click here to view Azu's Cookery Book

Cooking Steps:

1. Halve the aubergines, drizzle with half the olive oil and bake on a low heat in the oven until the flesh is soft (about 20 minutes).
2. Saute the onion and garlic in a little olive oil until soft.
3. Scoop out the aubergine flesh and add to the onion and garlic, saute a little.
4. Add the vegetable stock, and cook for a minute or two.
5. Add a dash or two of Tabasco and blend.

Serve with a little swirl of yogurt and chopped mint if liked.