10. März 2006

eggplantsoup with a twist

recipe # 6 : eggplantsoup with a twist

150 g aubergine
1/2 small onion
100 g zucchini
1 clove of garlic
olive oil
150 ml vegetable stock
salt, pepper, chives, cream

01 cut the vegetables and toss in a pan (don't forget to remove skin from the aubergine). drizzle with olive oil
02 put in the oven and roast at 200°C until browned and stirr occasionally
03 remove from oven and let cool for a while
04 puree roasted vegetables and put in a saucepan
05 add vegetable stock
06 simmer over medium heat for about 10 minutes
07 season to taste and garnish with a dash of cream and some chives
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