### TranslatedIngredients: 1 Aubergine,2 cups Vegetable stock,2 teaspoon Black pepper powder,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Salt,Salt - to taste,2 teaspoons Badam (Almond) - toasted,Sunflower Oil ### PrepTimeInMins: 0 ### CookTimeInMins: 45 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Smoky Eggplant Soup Recipe by preheating the oven at 180-degree celsius for about 10 minutes. Poke holes on the aubergine with the help of a fork so that it helps in cooking. Apply some oil and sprinkle some salt. Rest it on a tray, once the oven is heated, let the eggplant roast for about 25 minutes. keep turning the aubergine so that it roasts evenly, bake until it is soft. Take it out and let it rest for about 20 minutes till it cools down. Remove the skin and take out all the seeds and retain only the pulp(flesh). Using a hand blender, blend the roasted aubergine flesh to a smooth paste. You can also add in the vegetables that were used to make the broth. Once done put it in a saucepan, mix it with the vegetable broth. season the soup with salt, pepper and cumin powder. Bring it to a boil and switch off the heat.Serve the Smoky Eggplant Soup Recipe by sprinkling some toasted almonds for a healthy breakfast meal along with Whole Wheat Stuffed Bread Sticks Recipe.
