AUBERGINE & CORN SOUP
COOKBOOK: Marlena Spieler - Classic Barbecue CookBook
SO I have always said that a great soup takes some time to make and this is exactly one of those recipes.
Yes, time consuming but so well worth it!
The corn and aubergine (eggplant) require to be barbecued before added to this soup. The taste was delicious and I think it just would not have been the same without it.
If you dont have time to bbq, place the eggplant and corn under the grill. This would be of course my second choice!
1 aubergine (eggplant), cut lengthways approx 1/2 inch
3 corns on the cob
salt and pepper
1 onion, chopped
3 garlic cloves, chopped
750ml chicken stock
250g canned tomatoes, chopped
1/2 teaspoon cumin
Take the aubergine , lay out in a single layer and sprinkle salt on each piece generously. Leave to extract the bitter juices. This will take approx 5mins. With a kitchen napkin, remove all the juices off each of the eggplant slices. Give it a good wipe to remove any extra salt left on.
In the meantime boil water in a deep pot and cook the corn for 5mins, drain and set aside.
Light a barbecue. Brush vegetables with olive oil or use spray olive oil. BBQ the aubergine approx 3-4 mins on each side or until cooked through (the time will be determined by how hot your BBQ hotplate is). Add the corn to the hotplate and cook until they turn golden. Turn each piece frequently.
Remove from BBQ and allow all to cool off for a few minutes.
Heat olive oil in deep pot and fry the garlic and onion until soft. Add the stock and tomatoes, cumin and salt & pepper. Bring to boil. In the meantime, cut the eggplant into bite size and remove the corn off the cob. Add both vegetables to the soup.
Allow it to simmer for 10mins. Ready to be served. Great with crusty bread!