Thursday, September 22, 2011

Tomato & eggplant soup

Tomato & eggplant soup

The fall is here and it drizzles every now & then .. I love this weather though and love to enjoy it with soups; it doubles the fun ..



Here is what we need -

  • 3 tomatoes
  • 1 baby eggplant
  • Cilantro stems
  • 2 pepper corns
  • 1 bay leaf
  • 2 garlic cloves
  • 1 spoon olive oil
  • 1 spoon oregano leaves
  • salt per taste



Preheat oven for 350 F

cut tomatoes and eggplant in big chunks. peel garlic.

Put everything in the baking tray along with peppercorn, bay leaf, garlic and cilantro. Dab some salt, oregano leaves and oil.

Bake for 15-20 minutes. Run through the blender and strain it.

Slurp slurp ..

2 comments:

  1. oh wow! this is a super easy soup! And looks so good! bookmarked!

    ReplyDelete

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