ROASTED EGGPLANT & PEPPER SOUP

Serves 6
3 large eggplants
1 large red pepper
1 tablespoon of olive oil
1 large onion
4 cloves of garlic, chopped
3 medium tomatoes chopped
1 teaspoon of ground cumin
1 teaspoon ground sweet paprika
1.5 litres ( 6 cups) of vegetable stock
¼ cup of lemon juice

Red pepper cream
1 large red pepper
1 large onion , quartered
1 ½ tablespoon water
1 tablespoon of olive oil

· Pierce eggplants several times with skewer, place on oven tray then roast uncovered in a hot oven for 45 minutes or until soft. Cool for 15 minutes, then peel eggplants , chop flesh
· Quarter pepper , remove seeds and membranes . Roast under grill or in very hot oven , skin side up , until skin blisters and blackens. Cover pepper pieces in plastic or paper for 5 minutes, peel away skin and chop.
· Heat oil in large pan, add onion and garlic and cook until onion soft. Add eggplant, pepper , tomatoes, cumin and paprika, stir for 2 minutes
· Add stock and juice . simmer and uncovered, about 20 minutes or until vegatables are just soft.
· Blend or process until smooth, press througha fine strained , discard pulp, retrun soup to the same pan , stir until hot,
· Serve with red pepper cream

Red pepper cream
· Prepare red pepper as before to remove skins,
· Grill or roast onion until soft
· Blend or process pepper and onion with water until smooth and press through a fine strainer, discard the pulp.
· Drizzle oil and blend.