Indian Roasted Eggplant Soup
An ardent cook, Kayla Capper was a first-place winner in our VT Recipe Contest several years ago. This offbeat soup
brings together the rich and exotic flavors of the great Indian
subcontinent in an easily prepared and wholesome soup, perfect as a light luncheon entrée or as an appealing appetizer course.
- 1 large eggplant (about 1½ lb.), coarsely chopped
- 1 large bell pepper, seeded and sliced
- ½ cup chopped onion
- ¼ cup chopped apple
- 2 Tbs. balsamic vinegar
- 1 Tbs. Dijon-style mustard
- Salt to taste
- ½ tsp. olive oil
- 1 tsp. curry powder
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. ground cinnamon
- ½ tsp. granulated sugar
- 1 12-oz. can tomato juice
- 3 Tbs. chopped cilantro plus extra for garnish, optional
- Freshly ground black pepper to taste
- Preheat broiler. Spray rimmed baking sheet with nonstick cooking spray.
- Place eggplant, bell pepper, onion, apple, vinegar, mustard and salt in large mixing bowl, and toss to combine and coat vegetables well. Place vegetables on large baking sheet.
- Broil vegetables in middle of oven, stirring every 5 minutes, until browned and tender, about 15 minutes. Remove from oven, and set aside until ready to use.
- 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. Process, adding water to thin if needed, and working in batches if needed. Season to taste with salt and pepper. Reheat, garnish with cilantro, if desired, and serve hot.
Here’s a dish that will allow you to experiment with wine pairings. The aromatic aspects of the spices and the slightly sweet taste from the onion, apple and sugar call for fruity, non-wooded whites such as Gewürztraminer. The acidity of the tomato and slight heat of the curry call for a slightly acidic Riesling. And the overall weight and heartiness of the soup would pair well with a red wine based on Syrah/Shiraz. Experiment!