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Serves
4
Prep
15
mins
Cooking
45
mins
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Home Β» Recipes Β» Soups Β» Roasted Eggplant, Tomato & Fennel Soup

Roasted Eggplant, Tomato & Fennel Soup

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Directions
Step 1

Preheat oven to 180oC (160OC fan-forced).

Step 2

Place eggplant, tomatoes and fennel onto lined oven trays, drizzle with 2 tablespoons of the oil and roast for approximately 20 minutes until tender and roasted.

Step 3

Peel eggplant skin away from flesh when cool enough to handle. Roughly chop the flesh and set aside. Remove skin from the tomatoes.

Step 4

Heat remaining oil in a large pot over medium heat. Add onion and garlic cooking for 3-4 minutes until tender. Add tomatoes and fennel to pot with stock. Bring to the boil, then remove from heat and puree with a stick blender.

Step 5

Return to heat and add the eggplant and lentils to the pot. Simmer for 15 minutes until lentils are tender. Season to taste,

Step 6

Serve soup topped with creme fraiche and fennel seeds, accompanied with Parmesan toasts.

Ingredients
  • 3 tbs olive oil
  • 1 eggplant, halved legnthways
  • 6 medium tomatoes
  • 1 large fennel. trimmed and cut into 6 wedges
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • 1 red onion, chopped
  • 2 garlic cloves
  • 1 litre vegetable stock
  • 1 cup McKenzie's Red Lentils, rinsed
  • To serve, creme fraiche and toasted fennel seeds
  • To serve, pamesan toasts

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Related Products


  • McKenzie's Red Split Lentils 375g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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