Indian Roasted Eggplant Soup Recipe

Name: Indian Roasted Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 1/2 lb.), coarsely chopped; 1 large bell pepper, seeded and sliced; 1/2 cup chopped onion; 1/4 cup chopped apple; 2 Tbs. balsamic vinegar; 1 Tbs. Dijon-style mustard; Salt to taste; 1/2 tsp. olive oil; 1 tsp. curry powder; 1 tsp. ground cumin; 1/2 tsp. ground coriander; 1/4 tsp. ground cinnamon; 1/2 tsp. granulated sugar; 1 12-oz. can tomato juice; 3 Tbs. chopped cilantro plus extra for garnish, optional; Freshly ground black pepper to taste

Servings: persons

1 large eggplant (about 1 1/2 lb.), coarsely chopped
1 large bell pepper, seeded and sliced
1/2 cup chopped onion
1/4 cup chopped apple
2 Tbs. balsamic vinegar
1 Tbs. Dijon-style mustard
Salt to taste
1/2 tsp. olive oil
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/2 tsp. granulated sugar
1 12-oz. can tomato juice
3 Tbs. chopped cilantro plus extra for garnish, optional
Freshly ground black pepper to taste

1
Preheat broiler.
2
Spray rimmed baking sheet with nonstick cooking spray.
3
Place eggplant, bell pepper, onion, apple, vinegar, mustard and salt in large mixing bowl, and toss to combine and coat vegetables well.
4
Place vegetables on large baking sheet.
5
Broil vegetables in middle of oven, stirring every 5 minutes, until browned and tender, about 15 minutes.
6
Remove from oven, and set aside until ready to use.
7
Combine roasted vegetables in food processor or blender, and add olive oil, curry powder, cumin, coriander, cinnamon, sugar, tomato juice and 3 tablespoons chopped cilantro.
8
Process, adding water to thin if needed, and working in batches if needed.
9
Season to taste with salt and pepper.
10
Reheat, garnish with cilantro, if desired, and serve hot.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large eggplant (about 1 1/2 lb.), coarsely chopped, 1 large bell pepper, seeded and sliced, 1/2 cup chopped onion, 1/4 cup chopped apple, and more.

Yes, Indian Roasted Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Roasted Eggplant Soup

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