Grilled Eggplant And Bell Pepper Soup

Recipe Ingredients

1		Yellow bell pepper - quartered, seeded (medium)
1		Red bell pepper - quartered, seeded (medium)
1		Eggplant - (1 1/2 lbs) - peeled (large)
1		Ripe tomato - coarsely chopped (medium)
2 cups	474ml	Low-sodium vegetable broth
1/2 cup	118ml	Plain yogurt or plain soy yogurt

Recipe Instructions

Prepare charcoal grill, preheat gas grill to medium or see variation at end of recipe and skip to step 4.

Grill bell peppers, skin-side down, until skins are charred, about 10 minutes. Place in large bowl and cover with plate; let stand 20 minutes. (Alternatively, place peppers in small paper bag. Close securely and let steam.) When cool enough to handle, peel off charred skins and discard. Set peppers aside.

Cut eggplant into 1/2-inch rounds. Grill until flesh is tender, about 4 minutes per side.

Transfer peppers and eggplant to food processor. Add tomato and broth and process until smooth. Strain through fine-mesh sieve into large saucepan. Add salt and pepper to taste.

Serve warm or chilled. Ladle soup into shallow bowls and swirl or spoon yogurt over each serving.

Variation: To make this soup without firing up the grill, preheat oven to 400 degrees and roast quartered bell peppers, skin-side up, until skins are wrinkled and lightly colored, about 30 minutes. Place in large bowl and cover with plate; let steam 20 minutes. When cool enough to handle, peel off charred skins and discard; transfer peppers to blender or food processor. Meanwhile, pierce whole, unpeeled eggplant in several places and roast until flesh is tender and skin is shriveled, about 40 to 50 minutes. Slice in half and scoop out flesh into blender or food processor.

This recipe yields 4 servings.

Per Serving: 127 Cal; 5g Prot; 2g Total Fat (0 Sat. Fat); 17g Carb.; 4mg Chol; 117mg Sod.; 6g Fiber.

Source:
Vegetarian Times, August 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.