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

Baba Ghanouj

Baba Ghanouj

*drool*

I have a thing for baba ghanouj. The Pie only lets me buy it when it’s on sale (though that might have something to do with the fact that we consume large quantities of na’an when we eat it), so imagine my pleasant surprise when I discovered two things. The first is that making the stuff is ridiculously easy, even easier than making hummus. The second, is that eggplants were on sale!

I bought this honker of an eggplant, which weighs in at about 2lb.

Baba Ghanouj

Turn your broiler on to high (or prep your barbecue, because you can grill these babies, too), and roast the eggplant for 30-40 minutes, until the skin is crisp and blackened and the insides are squishy. If you have a big eggplant, poke it with holes and cut it in half. Let that cool completely.

Baba Ghanouj

When it’s room temperature, scoop the innards out.

Baba Ghanouj

I got to bust out my little-used food processor, which I got for free from a friend who was moving away to England. Every time I use this baby I’m always amazed at the marvel that is the food processor. But because I use it so rarely, it’s always a struggle to remember how to put the damned thing together.

Baba Ghanouj

Plop the eggplant innards into your food processor and pulse until smooth.

Baba Ghanouj

Add in, making adjustments for your own taste, a pinch of salt, 2 tablespoons olive oil2 tablespoons lemon juice, 3 tablespoons tahini, and 1 tablespoon minced garlic. Pulse that around as well and give it a taste.

Baba Ghanouj

After the initial taste, I added in some paprika, a pinch of cumin, and some more lemon juice, but of course that depends on your own preferences.

Baba Ghanouj

To serve, drizzle with olive oil and garnish with fresh parsley, pomegranate seeds, red pepper flakes, or whatever suits your fancy, and eat with flat bread. OM NOM NOM.

Baba Ghanouj