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Roasted Eggplant and Tomato Soup
- 3 lbs plum tomatoes (about 12), tough stem point removed, and tomatoes halved lengthwise
- 1/2 lb carrots, cut into 3/4-inch pieces
- 10 garlic cloves
- 4 Tbsp olive oil
- Coarse salt and ground black pepper
- 1 1/2 lbs of eggplant, cut into 3/4-inch chunks
- 1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup chopped fresh cilantro, for serving
Directions:View on Simply Recipes
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