Baked Aubergine and Tomato Soup
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Servings Prep Time
4 10minutes
Cook Time
35minutes
Servings Prep Time
4 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat the oven to 190oC.
  2. Halve the aubergine then cut each half into slices about 1-2 cm thick.
  3. Put them in a deep roasting tray, season with salt and pepper and trickle over the oil.
  4. Roast for 20 minutes, until the aubergine is tender and starting to brown.
  5. Crush the tinned tomatoes in your hands and add them to the tin, along with their juice and the garlic (alternatively I mash them with a fork in the tin to save getting messy!!).
  6. Fill the empty tomato tin with water and add this too, along with the bouillon powder or crumbled stock cube and sugar and cumin (if using) and return to the oven for 15 minutes.
  7. Pour the contents into a blender and purée until smooth.
  8. Add a splash more water if you want it a little thinner and either eat straight away or pour back into the pan to reheat later.
  9. Serve garnished, if you can be bothered, with the toasted cumin seeds or fresh basil.