![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathouse_mary posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipeboxRoasted eggplant and red bell pepper soup
3/4-pound eggplant, halved
1 large red bell pepper, halved and seeded
2 tablespoons olive oil (preferably extra-virgin) plus additional for
coating the vegetables
4 large garlic cloves, minced
3 tablespoons fresh lemon juice
1 tablespoon tabasco or other hot sauce
1 quart chicken broth
Preheat oven to 400°F.
Coat eggplant and bell peppers lightly with oil and arrange with cut sides down in a jelly-roll pan. Roast 30 to 40 minutes, or until eggplant is very soft and the bell pepper halves are blistered. Transfer peppers to a tightly-covered bowl and let steam until cool enough to handle.
Scoop eggplant from skin into blender, peel peppers and chop, adding to blender with the olive oil, garlic, lemon juice, pepper sauce and half of the chicken broth. Using highest speed, liquify the ingredients.
Transfer mixture to a heavy saucepan, add the rest of the chicken broth and simmer for about 20 minutes.
3/4-pound eggplant, halved
1 large red bell pepper, halved and seeded
2 tablespoons olive oil (preferably extra-virgin) plus additional for
coating the vegetables
4 large garlic cloves, minced
3 tablespoons fresh lemon juice
1 tablespoon tabasco or other hot sauce
1 quart chicken broth
Preheat oven to 400°F.
Coat eggplant and bell peppers lightly with oil and arrange with cut sides down in a jelly-roll pan. Roast 30 to 40 minutes, or until eggplant is very soft and the bell pepper halves are blistered. Transfer peppers to a tightly-covered bowl and let steam until cool enough to handle.
Scoop eggplant from skin into blender, peel peppers and chop, adding to blender with the olive oil, garlic, lemon juice, pepper sauce and half of the chicken broth. Using highest speed, liquify the ingredients.
Transfer mixture to a heavy saucepan, add the rest of the chicken broth and simmer for about 20 minutes.