Ingredients
1 eggplant
1 teaspoon salt
1 red onion, chopped
2 tablespoons olive oil
1 red pepper, seeded and chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup tomato, chopped
3 cups vegetable stock
Yogurt, croutons, microgreens
Preparation
Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly. Puree soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt, croutons or microgreens.
