Dinner Tonight: Roasted Tomato and Eggplant Soup Recipe
Ingredients
- 3 pounds plum tomatoes, sliced in half, stems and cores removed
- 1/2 pound carrots, chopped into 3/4-inch pieces
- 10 garlic cloves
- 4 tablespoons olive oil
- Salt and pepper
- 1 large eggplant, stem removed and cut into 3/4-inch chunks
- 1 can chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1/2 cup cilantro, chopped
Instructions
Dinner Tonight: Roasted Tomato and Eggplant Soup Recipe serves 6 original recipe by Serious Eats.
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