Burnt Eggplant and Tomato Soup [Vegan, Sibo Phase 1]
Servings: 4
This is another vegan and Sibo Phase 1/Low FODMAP compliant recipe. I wanted to find meal options that would work for both me (the vegan) and my friend who is on the restricted diet phase of a Sibo diet. This is part of a series of vegan Sibo meal options.
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Ingredients
- 2 large eggplants
- 1 small eggplant
- 2 tbs olive oil
- 1/2 tsp ground cumin
- 4 green onions green part of the stems only
- 4 large heirloom tomatos (can substitute one can of dice tomatoes)
- 2 tbs tomato paste
- 1 lemon
- 1/2 tsp chili flakes (optional
- 1 1/2 cups water
Instructions
- First line a baking try with foil and set the oven to broil. Pierce the skin of the two large eggplants all around with a fork, then place under the broiler for 45 min, turning every 15 min or so. They should look burnt and blackened. This is normal!
- While the eggplants are under the broiler, take the remaining, small eggplant, dice it into about 1/2-1 inch squares and add to a fry pan with half the olive oil, salt, pepper and the juice of half a lemon and fry them up until brown and crispy. Set aside.
- Remove your eggplant from the oven and let them cool slightly. When you can handle them, slice them in half and scoop out the eggplant flesh and set aside.
- Now add the rest of the olive oil, green onions, cumin and tomato paste to a big pot on the stove over a medium heat. Once it begins to be fragrant, add the diced tomatoes, and the juice of the other half lemon if you don’t want too strong a lemon flavor then only give it one squeeze. You can also add some chili flakes at this stage if you want it a bit spicier. Let it cook for 5-10 min, then add the broiler eggplant and water. Let come to a simmer then turn off the heat and use an immersion blender to purée the soup until smooth.
- Serve with the crispy eggplant on top and chopped chives.
