3 small aubergines, about total 680 g
1 tablespoon olive oil
1 large onion, peeled and chopped
1 level teaspoon peeled and grated root
ginger or ⅛ level teaspoon ground ginger
2 medium red peppers, de-seeded, halved
⅛ level teaspoon salt
725 ml chicken stock
4 teaspoons red wine vinegar
4 rounded teaspoons low-fat natural
Snipped chives to garnish
Prick each aubergine with a fork in
several places. Lay the aubergines on a baking tray and cook in
the preheated oven for 40 minutes, or until they are tender.
Meanwhile, heat the oil in a saucepan for 1 minute, and gently cook
the onion, garlic and ginger in it, uncovered, for 10 minutes, or
until the onion softens. Mix in the peppers and the salt.
Cover and cook for a further 10 minutes. Pour in the stock and
simmer, uncovered, for 20 minutes, or until the peppers are very soft.
Remove from the heat and drain, reserving the liquid and vegetables in
separate bowls. Halve the aubergines, scoop out the flesh and
chop it. Blend the aubergine flesh, drained vegetables and 200
ml of the reserved liquid in a food processor for 1 minute, or pass
through a food mill. Pour into a saucepan and add the rest of
the reserved liquid and the vinegar. Stir over a moderate heat
for 5 minutes. Serve in warmed bowls and garnish with a spoonful
of the yoghurt sprinkled with chives.
Tips: Be sure to bake the
aubergines until they are very tender. This rids them of their
bitterness and also gives them a distinctive, strong smoky flavor.
Baking the aubergines concentrates the flavor they bring to this
partnership with red peppers in a full-bodied and vivid soup. A
hint of vinegar and ginger adds the crucial spark.
Nutrient Value Per Serving:
105 g calories
5 g total fat (1 g saturated)
13 g carbohydrates
0 g added Sugar
5 g fiber
70 mg sodium