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Indian Roasted Eggplant Soup Recipe

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This recipe for Indian Roasted Eggplant Soup, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deveron Wilkinson


1 large eggplant, coarsely chopped
1 large bell pepper, seeded and sliced
1/2 cup chopped onion
1/4 cup chopped apple
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon-style mustard
Salt to taste
1/2 tsp. olive oil
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/2 tsp. granulated sugar
12 oz. can of tomato juice
3 Tbsp. chopped cilantro

Preheat broiler. Spray rimmed baking sheet with nonstick cooking spray. Place eggplant, bell pepper, onion, apple, vinegar, mustard and salt in large mixing bowl; toss to combine and coat vegetables well. Place vegetables on baking sheet. Broil vegetables in middle of oven, stirring every 5 minutes until browned and tender –about 15 minutes. Combine roasted vegetables in food processor and add olive oil, curry powder, cumin, coriander, cinnamon, sugar, tomato juice and chopped cilantro. Process together. Adding water to thin if needed and working in batches if needed. Season to taste with salt and pepper –reheat if needed.




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