Roasted Eggplant and Tomato Soup – Kosher Recipes | OU Kosher Certification – OU Kosher Certificatio
Roast the plum tomatoes, carrot, garlic, chickpeas, and eggplant with olive oil. Puree the tomato & add with vegetables to soup. Garnish with bread crumbs.
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Ingredients
- 3 lbs. plum tomatoes (about 12)
- ½ lb. carrots
- 10 garlic cloves
- 4 tablespoons olive oil
- Coarse salt
- ground pepper
- 1½ lbs. of eggplant
- 1 (15.5 oz) can chickpeas (garbanzo beans), drained and rinsed
- 2 teaspoons curry powder
- ½ cup chopped fresh cilantro, for serving
- 3 to 4 cups water
- Toasted bread cubes or Chinese rice noodles
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