Roasted Eggplant And Red Pepper Soup Food

ROASTED RED PEPPER AND EGGPLANT SOUP

Steps:

• Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well. Set aside.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and coarsely chop peppers.
• Heat oil in large pot over medium-high heat. Add onions and leek and sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender, about 45 minutes. Stir in basil and thyme. Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice; stir over low heat until soup is heated through, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.) Transfer to large bowl; garnish with Parmesan.

SPICY ROASTED RED PEPPER AND EGGPLANT SOUP

Steps:

• Preheat oven to 425F/220°C.
• While the peppers and eggplant are roasting, chop your onions and fresh chili (if you are using a fresh chili). Throw away the seeds and pith of the chili, and remember to only use half. Set aside.
• Put the eggplant and the bell peppers on a baking tray. To prevent exploding, poke a few holes in the eggplant, and one small slit in each pepper, facing up (while the peppers cook, they will fill with juice, and you don't want it to leak out).
• Roast them in the oven for about 40 minutes, until the eggplant is soft. Allow to cool enough to touch.
• Carefully put the peppers in a bowl, saving as much juice as possible, and cut in half. Peel away and discard the skin, seeds and pith.
• Cut the eggplant in half, and use a spoon (a grapefruit spoon works amazing for this if you have one!) to scoop out the flesh into the bowl with the red pepper flesh.
• Put the olive oil in the soup pot on low heat, and add the onions. Cook until soft, but not browned.
• Add the hot chili or chili powder, and cook for few quick minutes.
• Add the eggplant, red peppers, thyme, and paprika, and stir.
• Add about three quarters of the stock (enough to cover the contents of the pot), and simmer for about 20 minutes.
• In a few batches, puree the soup in a blender until smooth (you need to use a second pot to keep the pureed and un-pureed soup separate).
• Add more stock to adjust the consistency if you need to.
• Add salt, black pepper, small amounts of oregano and coriander, and more of the other spices and thyme to taste. Add a small dash of lime juice as well.
• Serve hot with a spoonful or two of fresh cream on top, and a spoonful of chopped scallions.

CROCK POT ROASTED RED PEPPER & EGGPLANT SOUP

Steps:

• Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
• Cover and cook on LOW 7-8 hours or till eggplant is very tender.
• Just before serving, stir in parsley.
• Ladle into soup bowls and top with cheese.

ROASTED EGGPLANT SOUP

Steps:

• Picked eggplant:.
• Combine cold water in a small saucepan with vinegar, salt and pepper flakes and bring to boil.
• Cut eggplant into long strips about 1 inch thick and put into a bowl.
• Pour the hot pickling liquid over the eggplant and let sit for 30 min or until cooled to room temperature.
• Drain the eggplant, pat dry, and transfer to a clean jar or airtight container.
• Add the garlic and enough olive oil to completely cover the eggplant.
• Place in the refrigerator and marinate for at least 1 week and up to 1 month.
• To make soup:.
• Wash eggplant and stab randomly in several places with a small paring knife.
• Separate individual cloves of garlic from the heads, peel and place 1 clove of garlic in each cut.
• Drizzle the eggplants with the oil and season with salt and cayenne pepper.
• Place in a roasting pan and roast for 35-40 min or until the eggplants are fully cooked through.
• Remove the eggplants and when they are cool enough to handle, cut them in half lengthwise.
• Remove the seeds and garlic cloves.
• Using a spoon, gently scrape out the flesh and transfer to a large saucepan.
• Add the stock, lemon juice and the minced lemon zest and season with salt and cayenne pepper.
• Bring to a boil over the medium-high heat and then turn down the heat to medium low.
• Simmer for 15 minute.
• Transfer to a blender in batches and puree until smooth.
• Place cumin in a small saute pan and set over medium heat.
• Toast for about 1 min, stirring frequently until fragrant.
• Stir cumin into the soup.
• To sereve, regurn to simmer. Place 1-2 pieces of pickled eggplant in the center, Pour soup around it, garnish with julieenced lemon zest.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

ROASTED EGGPLANT AND PEPPERS

Steps:

• Preheat oven to 350.
• Place eggplant, peppers, and onion in a nonstick baking dish.
• Drizzle with oil.
• Bake for 20 minutes, basting frequently.
• Arrange on a serving dish and garnish w/ basil.