Sunday, April 11, 2010
Red Pepper Soup with Aubergine and Feta Crumbles
You can never go wrong with roasted red peppers, olive oil and aubergines.
The same dish if made with thicker consistency can be served as appetizer.
4 red Ramiro peppers grilled and the skin peeled
1 can peeled plum tomatoes
2 tbsp olive oil
4 cloves of garlic peeled and crushed
250 ml water
basil, parsley, salt, pepper
1 aubergine cut into slices
100 ml olive oil
Salt the aubergine slices very welll, cover with water and set aside for an hour or two. Wash and pat dry then pry in oil both sides until golden. Set aside.
Blend the grilled peppers, the tomatoes, the onion and the garlic in a blender until smooth.
Transfer to the saucepan with the oil from frying the aubergines, add the spices.
Bring to the boil, reduce the heat and simmer for 20 minutes until the volume reduces.
Serve sprinkled with crumbled feta and aubergines.