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
- 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
- Preheat oven to 425F.
- 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)
- Roast both pans for 45 minutes, mixing every 15 minutes to prevent burning.
- 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.
- Remove the skins from the eggplant and pour into the food processor. Puree and thin with some water.
- Add to the crock pot and combine well. Add the chickpeas and basil to the crockpot. Cook on low for 4-6 hours.