Grilled Pepper and Aubergine Soup
Grilled Pepper and Aubergine Soup
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Tips ~
Ingredients
2 large red peppers
1 large aubergine, thinly sliced lengthways.
90ml / 3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
5ml / 1tsp grated lemon rind
15ml / chopped fresh thyme
5ml / 1 tsp dried oregano
400g / 14oz can chopped tomatoes
900ml / 1 ½ pints vegetable or chicken stock
1 bay leaf
30ml / 2 tbsp chopped fresh basil
Salt and pepper
Method:
- Preheat the grill. Quarter, core and deseed the red peppers. Brush with a little oil and grill for 3 - 4 minutes on each side until charred and tender.
- Transfer the peppers to a plate, cover with a cloth , when cool peel the peppers and chop roughly.
- Brush the aubergine slices with oil on both sides and grill for 4 - 5 minutes, until charred and tender. When cool, chop roughly.
- Heat the remaining oil in a pan, add the onion, garlic, lemon rind, thyme and oregano and fry, stirring for 10 minutes until browned.
- Add the peppers, aubergine, tomatoes, stock and bay leaf. Bring to the boil, cover and simmer for 20 minutes. Discard the bay leaf.
- Transfer the soup to a blender or food processor. Add the basil and work until smooth. Return to the pan and heat through. Adjust the seasoning and pour into warmed soup bowls. Garnish with basil leaves and serve at once.