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Ingredientes
- 3 lrg Japanese eggplants (or possibly 1 very large regular)
- 2 x sweet red peppers
- 1 lrg onion, sliced
- 4 clv garlic, crushed
- 1 quart chicken stock
- 1 bn fresh basil
- Â Â Salt and pepper
- Â Â Extra virgin extra virgin olive oil
Direcciones
- Wash eggplants and split lengthwise in halves (in quarters if using 1 large regular eggplant). Lightly season with salt and pepper and sprinkle with extra virgin olive oil to taste. Roast at 400 degrees for 45 min or possibly till tender and golden. Puree flesh with skin in blender or possibly food processor and set aside.
- Place peppers under broiler till skins are scorched on all sides.
- Place in plastic bag for 10 minutes to soften, then peel and remove seeds.
- Puree flesh in food processor till smooth. Set aside.
- Heat 1 tbsp extra virgin olive oil in skillet. Saute/fry onion and garlic till tender.
- Cover to sweat over very low heat for 5 minutes. Add in roasted eggplant puree and chicken stock to onion-garlic mix. Cook over low heat 15 minutes till flavors blend and mix is heated through. Puree mix in blender or possibly food processor till smooth, then strain into clean bowl.
- Season to taste with salt and pepper.
- To serve, place serving of soup in deep bowl and spoon red pepper puree in center, swirling it into soup. Drizzle lightly with extra virgin olive oil if you like, and sprinkle with minced basil.
- Makes 6 servings, 150 calories each. It has a wonderful smoky taste and is good either warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 493mg | 14% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.51g | 3% |
| Protein 3.4g | 5% |
