Roasted Tomato & Eggplant Soup


  • 5 ripe plum sized tomatoes, cored & halved
  • 1 large eggplant, cut into 1 inch cubes
  • 1 red onion, sliced into 6 wedges
  • 3 garlic cloves, skins removed
  • 1 x 400g tin diced tomatoes
  • 1 x 400g tin chickpeas, drained & rinsed
  • 3 tablespoons olive oil
  • 2-3 teaspoons of PICKLD Spicy Coriander & Cumin Soup Seasoning per serve
  • 3 – 4 cups water
  • Salt & pepper to taste

Ready In

48 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C

    Step 2

    Coat the tomatoes, eggplant, onion, garlic cloves and chickpeas in the olive oil and a pinch of salt and pepper. Spread onto two baking paper lined trays and bake for 30 – 35 minutes, tossing the ingredients midway through.

    Step 3

    Once cooked, puree the baked ingredients in a blender with the tin of diced tomatoes and enough of the water to blend the soup to a smooth consistency (this may need to be done in two batches).

    Step 4

    Transfer the mix to a large saucepan and bring the soup to the boil.Season with salt and pepper to taste.

    Step 5

    Recommendation: Stir 2-3 teaspoons of PICKLD Spicy Coriander & Cumin Soup Seasoning through each serve of soup.

    Add to Favourites Print Recipe FULL SCREEEN


    You may also like this recipes

    Leave A Comment