Auspicious weekend retreat / autumn equinox and perigree moon ! Blue Butterfly Tulbagh

Aubergine soup

Heavenly !!!! 
ROASTED AUBERGINE TOMATO AND BASIL SOUP




2 AUBERGINES, CUT INTO CHUNKS

6 TOMATOES, CHOPPED

150 ml OLIVE OIL

40 ml SUNDRIED TOMATOES, FINELY CHOPPED

SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 700 ml VEGETABLE STOCK

2 GARLIC CLOVES, CRUSHED

1 MEDIUM CHILLI, SEEDED AND FINELY CHOPPED

15 ml DIJON MUSTARD

50 ml FRESH BASIL, TO GARNISH



1. Preheat the oven to 200 C.

2. Place aubergines and tomatoes in the roasting pan and drizzle with 90ml olive oil.

Roast until aubergines are cooked, about 30 minutes.

3. Place the aubergines, tomatoes, their juices, 20ml olive oil, sundried tomatoes

and seasoning in food processor. Process until slightly chunky.

Remove and

pour into heavy-based pot. Add the stock and cook over low heat for about 5 min.

4. Blend the garlic, chilli and mustard in a food processor and while the motor is

running, add the remaining olive oil in a slow stream until the mixture is thick and

creamy.

5. Spoon the garlic mixture into the soup. Serve the soup garnished with the basil

while still hot.

6. Serves 4.
 Enjoy :)