This is one of my favourite soups. Its quite different form the ones back home since I am using eggplant but it has the thickness I am used to in Portugal. Love the smokiness of the eggplant and that little bit of chilli just completes the flavour. Serve it sprinkled with some cumin, basil leaves or even some lemon juice and nice crusty bread...lovely!
Serves 4 (as a main meal or 6 as a starter):
3 large eggplants, 2x 400g cannellini beans drained and rinsed, 4 tsp olive oil, 3 garlic cloves crushed, 1 red chili finely diced, 1 tbsp chopped parsley, 1 tbsp chopped basil, 1 chicken stock cube, about 2L water ( you should add less or more depending on how you like it - I like it quite thick), salt & pepper to taste
1. Heat your oven grill and line a baking tray with some foil. Pierce the eggplants quite a few times, place them in the baking tray and grill for about half an hour (turning every 10 minutes) or until its wrinkled and soft. When ready, remove from oven and let cool for a bit. Slice them halfway and scoop the flesh form the inside. Reserve;
2. Heat the oil in a large sauce pan. Add garlic and chilli and cook for a couple of minutes until fragrant. Add eggplant flesh and stir to coat;
3. Add beans to the sauce pan, stock cube and water. Bring to a boil and cook for about 5 minutes; 4. Reduce heat, and blend the contents of the sauce pan until you get a thick cream. Place it back on the pan and add more water if necessary. Add parsley and basil, season with salt and pepper and you should be ready.
Serve in individual bowls topped with some ground cumin, a couple of basil leaves and eat it warm.
Serves 4 (as a main meal or 6 as a starter):
3 large eggplants, 2x 400g cannellini beans drained and rinsed, 4 tsp olive oil, 3 garlic cloves crushed, 1 red chili finely diced, 1 tbsp chopped parsley, 1 tbsp chopped basil, 1 chicken stock cube, about 2L water ( you should add less or more depending on how you like it - I like it quite thick), salt & pepper to taste
1. Heat your oven grill and line a baking tray with some foil. Pierce the eggplants quite a few times, place them in the baking tray and grill for about half an hour (turning every 10 minutes) or until its wrinkled and soft. When ready, remove from oven and let cool for a bit. Slice them halfway and scoop the flesh form the inside. Reserve;
2. Heat the oil in a large sauce pan. Add garlic and chilli and cook for a couple of minutes until fragrant. Add eggplant flesh and stir to coat;
3. Add beans to the sauce pan, stock cube and water. Bring to a boil and cook for about 5 minutes; 4. Reduce heat, and blend the contents of the sauce pan until you get a thick cream. Place it back on the pan and add more water if necessary. Add parsley and basil, season with salt and pepper and you should be ready.
Serve in individual bowls topped with some ground cumin, a couple of basil leaves and eat it warm.
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