Roasted Tomato and Eggplant Soup

This summer I had more eggplant than I knew what to do with. Usually I made baba ghanouj or I roasted the eggplant and froze it for later. One morning I stumbled across a roasted tomato and eggplant soup that sounded absolutely amazing – I had to try it. While it was a little more work than I usually like to put into things (yes, I’m a lazy cook), it was absolutely worth it. I modified the recipe a bit to finish it off in the crock pot, as an lazy cook would do :). I was living in Madison at the time, so unfortunately I forgot to take a picture of the final product before leaving for school. I’m sure I’ll be making it again, so I will update the post with more pictures.

Roasted Tomato and Eggplant Soup
adapted from Martha Stewart

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Ingredients

  • About a dozen plum tomatoes, cored and halved
  • 1 large onion, diced
  • 10 garlic cloves
  • 2 tbsp olive oil
  • 1 large eggplant, halved
  • 1 can chickpeas, drained and rinsed
  • 1 large bunch of basil

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Directions

  1. Preheat oven to 425F.
  2. Line 1 rimmed baking sheet with foil. Spray the foil-lined pan and 1 unlined pain with cooking spray. Place the eggplant on the lined pan, face down. Poke holes in the top with a sharp knife. Place the tomatoes, onions, oil, and garlic on the unlined pan
    (in the picture you can see I put the basil, but it came close to burning, so I wouldn’t do that again)
  3. Roast both pans for 45 minutes, mixing every 15 minutes to prevent burning.
  4. If possible, peel the tomatoes (as I mentioned above, I’m a lazy cook, so I wasn’t too picky about this). Pour tomatoes into a food processor and blend well. Pour into a 4 or 6 qt crock pot.
  5. Remove the skins from the eggplant and pour into the food processor. Puree and thin with some water.
  6. Add to the crock pot and combine well. Add the chickpeas and basil to the crockpot. Cook on low for 4-6 hours.
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