Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper
2
Spread the eggplant/aubergine chunks onto the tray and rub each piece with olive oil
3
Nestle the tomato halves and garlic cloves amongst the eggplant/aubergine and sprinkle everything with salt and pepper
4
Roast the veggies in your preheated oven for about 30 minutes or until the aubergines are soft. Set the cooked garlic cloves aside
5
Place a large saucepan or stock pot onto a medium heat and add the roasted eggplant/aubergine, tomato and stock to the pot, cover and simmer for about 20 minutes
6
Use an immersion blender to blend the soup until completely smooth
7
Make the topping: squeeze the soft garlic flesh into a small bowl and discard the skins. Add the parsley, coriander, salt, pepper and olive oil to the bowl and stir to combine
8
Serve each serving of soup with a sprinkle of garlic-herb mixture
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories216
% Daily Value *
Total Fat16.6g22%
Total Carbohydrate16.2g6%
Protein4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 large aubergines/eggplants, peeled and cut into chunks
Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper
2
Spread the eggplant/aubergine chunks onto the tray and rub each piece with olive oil
3
Nestle the tomato halves and garlic cloves amongst the eggplant/aubergine and sprinkle everything with salt and pepper
4
Roast the veggies in your preheated oven for about 30 minutes or until the aubergines are soft. Set the cooked garlic cloves aside
5
Place a large saucepan or stock pot onto a medium heat and add the roasted eggplant/aubergine, tomato and stock to the pot, cover and simmer for about 20 minutes
6
Use an immersion blender to blend the soup until completely smooth
7
Make the topping: squeeze the soft garlic flesh into a small bowl and discard the skins. Add the parsley, coriander, salt, pepper and olive oil to the bowl and stir to combine
8
Serve each serving of soup with a sprinkle of garlic-herb mixture
Notes
Garlicky Roasted Eggplant/ Aubergine Soup With Sautéed Garlic Topping
