Roasted Eggplant Herby Soup with Giant Couscous
Ingredients
- 4 eggplants
- Oil
- 1 red onion
- 1 tbsp cumin seeds
- 1 tsp tomato puree
- 3 tomatoes
- 350ml vegetable stock
- 600ml water
- 2 garlic cloves
- 2 tsp sugar
- 2 tbsp lemon juice
- Salt and pepper
- 100g giant couscous
- 2 tbsp basil
Preparation
Preheat the oven to 200 degrees Celsius with two-sided heat.
Burn the eggplants in the oven for about one hour, turning them around every 20 minutes.
Slice the onion, dice the tomatoes, and chop the garlic into tiny pieces.
In a pan, fry the onion and cumin seeds with oil.
Add the tomato puree, tomatoes, vegetable stock, water, garlic, sugar, lemon juice, salt, and black pepper.
Simmer gently for 15 minutes.
Scoop out the flesh from the eggplants while keeping the burned skin.
Heat oil in a large pan and dice the eggplant. Add it to the pan and fry for about ten minutes.
Remove from the stove, sprinkle with salt and pepper.
If desired, cook the giant couscous al dente according to the package instructions.
Place the soup and burned eggplant skin in a blender and puree until smooth.
Add the puree back to the pan.
Add the cooked couscous and fried eggplant (keeping some for decoration).
Simmer for a couple more minutes.
Roughly chop the basil.
Serve the soup with additional couscous, eggplant, and fresh basil.
