Baked Eggplant And Tomato Dinner Soup Recipe

About this recipe

A hearty and flavorful baked eggplant and tomato soup, perfect for a satisfying dinner. This Eggetarian-friendly recipe is garnished with Parmesan cheese and seasoned with aromatic herbs for a comforting meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 400G Petti 100% Italian Chopped Tomatoes
• - Filippo Berio Garlic Flavoured Olive Oil
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Tata Salt
• - Greenfields Oregano

Instructions

1. 1. Drain 400 g of canned tomatoes, reserving the juice in a bowl.
2. 2. Cut 1 large eggplant lengthwise into 1/4-inch thick slices.
3. 3. Lay the eggplant slices on paper towels or in a colander and sprinkle with 1 tsp salt. Let them sit for 1 hour to draw out excess moisture.
4. 4. Preheat the broiler or grill to medium-high heat.
5. 5. Pat the eggplant slices dry with a paper towel to remove excess liquid.
6. 6. Brush both sides of the eggplant slices with 2 tbsp olive oil.
7. 7. Place the eggplant slices on a broiler rack or baking sheet and broil them as close to the heat source as possible until golden brown on both sides, about 3-4 minutes per side.
8. 8. In a blender or food processor, combine the drained tomatoes, 4-5 slices of the broiled eggplant, and the reserved tomato juice. Blend until smooth.
9. 9. Transfer the blended mixture to a pot and heat over medium heat until warmed through, about 5-7 minutes.
10. 10. Taste the soup and adjust seasoning with additional salt if needed.
11. 11. Serve the soup hot, garnished with 50 g of grated Parmesan cheese and a sprinkle of dried basil or oregano for added flavor.