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Garlicky Roasted Eggplant/ Aubergine Soup With Sautéed Garlic Topping

Yields5 ServingsTotal Time1 hr

A garlic-rich soup of eggplant/aubergine with roasted garlic and herbs on top

eggplant 2

 2 large aubergines/eggplants, peeled and cut into chunks
 3 large tomatoes, halved
 6 garlic cloves, kept whole and with the skins on
 5 Tbsp olive oil
 Salt and pepper
 6 cups vegetable stock
Topping
 Roasted garlic cloves, soft flesh squeezed out, skins discarded
 ¼ cup finely chopped parsley
 ¼ cup finely chopped cilantro/coriander
 Salt and pepper
 2 tsp olive oil
1

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 Fat 16.6g22%
Total Carbohydrate 16.2g6%
Protein 4.2g

* 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.