This recipe caught DH’s eye when he was looking through Plenty, so I volunteered him to make it!
He said it was easy to make, once you’d done all the chopping, and it was very tasty & everyone liked it!!
Sorry for forgetting to take a picture, but check out the link above for one – it’s not exactly “pretty”, but it is very tasty!
- 3 medium aubergines
- 2 red peppers, stalk removed with seeds
- 3 medium tomatoes (we used a tin)
- 2 red onions, finely diced
- 2 tbsp olive oil
- 20g basil leaves, torn
- 4 oregano springs, leaves picked
- 10 garlic cloves, peeled
- 1 litre vegetable stock
- 600g freshly cooked butterbeans (canned are also okay)
- 4 tbsp greek yoghurt or 4 lemon quarters (optional)
- salt and black pepper
- Preheat the grill to high. Line a small baking tin with foil. Prick the aubergines in a few places with a small pointy knife and place in the tin. Grill for 30 minutes.
- Place the peppers in another small foil-lined baking tin under the grill, next to the aubergines. Turn the aubergines over with tongs. Grill for 15 minutes, turning the peppers over once during this time. Don’t worry if the aubergine skin begins to crack and char or if the peppers start going black.
- Place the whole tomatoes in a small tin, underneath the other vegetables. Continue grilling the vegetables for 15 minutes. Then remove them all from the grill. Cover the peppers with foil and leave to cool down; once they can be handled, peel them and tear the flesh into pieces. Cut a long slit in each aubergine and scoop out the soft flesh, avoiding most of the burnt skin; roughly chop the flesh and set aside.
- While the vegetables are grilling, put the onions and olive oil into a large pot and fry on a low heat for about 20 minutes, or until the onions are soft and golden.
- Add the aubergine flesh, grilled peppers, grilled tomatoes, half the basil, the oregano leaves, garlic, stock and some salt and pepper. Bring to the boil, then simmer the soup for 15 minutes.
- Blitz until smooth using a hand blender, or a regular blender. Add the beans and mix well. Reheat the soup, then taste for seasoning. Serve hot, topped with a dollop of Greek yoghurt (or with lemon) and the remaining basil.