Indian Coconut and Roasted Eggplant Soup

  • 3 medium eggplant; sliced
  • 2 tbsp. olive oil
  • 2 large onions; diced
  • 2 bell peppers; diced
  • 2 tbsp. vegetable oil
  • 4 cloves. fresh garlic; minced
  • 1 tbsp. fresh ginger; peeled and grated or minced
  • 2 tsp. mustard seed
  • ½ tsp. coriander
  • ¼ tsp. cinnamon
  • ¼ tsp. cardamom
  • ¼ tsp. cayenne pepper
  • ½ tsp. salt
  • 2 large tomatoes; diced
  • 1 cup tomato sauce
  • 1 ½ cup coconut milk

Preheat oven to 400 degrees, and place eggplant coated in olive oil on a sheet tray. Roast until golden brown and tender. In a large stock pot, sauté onions and peppers in vegetable oil until translucent and tender. Add garlic and ginger to vegetables and cook until fragrant, stirring frequently. Separately, toast mustard seeds in a small dry pan until they start to pop. Add mustard seeds and other spices to the pot. Add tomatoes and tomato sauce and simmer for about 30 minutes. Add eggplant and coconut milk. Puree soup in blender, working in batches if necessary. Pour soup back into pot and add cilantro. Water or stock can be added if necessary to loosen consistency. Taste and adjust seasoning if needed.