Here is the perfect soup for a chilly afternoon or dinner.
2 large egg plants, cut into chunks
6 tomatoes, chopped
130 ml (1/2 cup) olive oil
40 ml sun-dried tomatoes, finely chopped
Salt and ground black pepper to taste.
700ml about 2 & 1/2 cups vegetable stock
2 garlic cloves, crushed
1 medium chilli, seeded and finely chopped
15ml (1tbsp) Dijon mustard
45ml (2tbsp) fresh basil, finely chopped.
Preheat the oven to 180
Place the egg plant and tomatoes in an oven-proof tray, drizzle with 90ml (6 tbsp) of the olive oil and roast until the egg plant is cooked (about 30 min)
Put the egg plant, tomatoes (and their sauce) with 20ml of the olive oil, the sun-dried tomatoes and the seasoning in the food processor and blend until slightly chunky Remove and pout into a heavy-based pot.
Add the stock and cook over low heat for 5 min.
Blend the garlic, chili and mustard in a blender. With the blender still running, add the remaining olive oil in a slow stream until the mixture is thick and creamy.
Spoon the garlic mixture into the soup, stir well, garnish with the basil and serve while still hot.