Roasted Tomato and Eggplant Soup

Roasted Tomato and Eggplant Soup

Here is yet another Martha Stewart soup and I think I like this the best of the three I’ve made recently.  I made all three over one weekend, so I got a chance to taste them all at the same time.  In this soup, the vegetables are roasted beforehand to bring out the flavour, and man oh man is it some flavour!

Preheat your oven to 425°F and position your oven racks so one is at the very top and one is at the very bottom.

On the bottom tray you’re going to have your eggplant and your chickpeas.

Roasted Tomato and Eggplant Soup

On the top tray will be your tomatoes, carrots, and garlic.

Roasted Tomato and Eggplant Soup

Peel about 12 cloves garlic and peel and chop up about 1/2lb carrots.  This equaled 2 large carrots, for me.

Roasted Tomato and Eggplant Soup

Then you need to halve and core about 3lbs plum (Roma) tomatoes.  The recipe says that this is about 12 tomatoes, but I ended up with 18 to make that weight.  I found the tomato huller tool worked great for this.  It took out the top stem bit, and then after I halved them it was great at scooping out the innards.

Roasted Tomato and Eggplant Soup

Roasted Tomato and Eggplant Soup

Toss the tomatoes with the garlic and tomatoes and 2 tablespoons olive oil.  Garnish liberally with fresh ground pepper and pinches of sea salt.  Spread them in a single layer (if you can) on a rimmed baking sheet with the cut sides of the tomatoes facing downwards.

Roasted Tomato and Eggplant Soup

Chop up 1 large eggplant (about 1 1/2lb) into 3/4″ pieces.  Of course our grocery store never has the same kind of eggplant two days in a row, so I got 4 baby eggplants instead.

Roasted Tomato and Eggplant Soup

Rinse and drain 1 can of chickpeas.  Toss those in with the eggplant, together with 2 tablespoons olive oil and 2 teaspoons curry powder.

Roasted Tomato and Eggplant Soup

Spread that out on a rimmed baking sheet as well.

Roasted Tomato and Eggplant Soup

Roast your vegetables, tomatoes on the top rack, eggplant on the bottom, for 45 minutes.  Toss your vegetables halfway through.

Roasted Tomato and Eggplant Soup

Now your tomato skins will be all lovely and wrinkly.

Roasted Tomato and Eggplant Soup

You can just pick them off with a set of tongs.  Be careful not to burn yourself.

Roasted Tomato and Eggplant Soup

Once your tomatoes are peeled, dump the contents of the tomato tray (carrots, garlic, skinless tomatoes and juices) into a large saucepan.

Roasted Tomato and Eggplant Soup

Purée the tomato mixture and then add 3-4 cups water.

Roasted Tomato and Eggplant Soup

Stir in the eggplant mixture and bring the whole thing to a simmer.

Roasted Tomato and Eggplant Soup

Serve garnished with fresh cilantro and crusty bread.  You can also freeze this soup for later on down the road.

Roasted Tomato and Eggplant Soup

Sweet and Sour Pork, Thai Style

This little hummer (to channel my dad) is on page 210 of 400 Recipes: Wok & Stir-Fry edited by Jenni Fleetwood, which I gave the Pie for Christmas years ago.  I also gave him a wok, which has since self-destructed, but enough about that.

We made this recipe precisely because we had exactly those ingredients in our fridge and we needed to use them up.  And I got to use my new scale on this recipe, too, which was a plus.

Slice yourself up 350g/12oz lean pork (about four small boneless porkchops).  If you put the pork into the freezer for about 30-40 minutes beforehand it will be easy to slice it into thin pieces.  I didn’t do this, and that’s why my pork bits are fat.  But they are happy with the way they look, thank you very much.Cut one small red onion into thin slices (we had half, so were content with that).  Seed a red pepper (see my how-to on doing this quickly) and dice it.  Seed half a cucumber (cut it into quarters and slice off the seed part) and cut it into thin strips.  I misread the recipe at this point so mine ended up in chunks.  Pauvre moi.While you’re in the process of seeding, why don’t you take the seeds out of two plum tomatoes (we used roma) and cut them into wedges as well?  As a finishing touch, cut 115g/4oz of pineapple into chunks (more if you like the stuff, see my how-to on coring) and slice 2 spring onions or scallions (we used 4 green onions) into thin strips.  I set all the veggies in a nice mise en place for the Pie so he’d have everything at hand.  In a small bowl, mix together one tablespoon brown sugar with two tablespoons fish sauce and some ground black pepper.Heat two tablespoons oil in a wok or large frying pan.  Drop in four cloves of garlic, thinly sliced (or, if you are us, 4 spoonfuls of garlic in a jar).  Cook over medium heat until golden, then add the pork and stir-fry for four or five minutes.  Slide in the onion slices and toss.

Add your fish sauce mixture and toss over the heat for three or four more minutes.

Drop in your fruits and vegetables and stir-fry for another three to four minutes, until the vegetables are tender.

Spoon into a bowl (we served ours over rice) and garnish with more sliced onions or fresh cilantro if that floats your boat.  Serves four.