000001213 NOT FOR SALE IN EIRE, ITALY AND SOUTH AFRICA. Winter soups. Brinjal soup. Brinjals can impart an unappetising colour to soup. This recipe, sent in by Corita du Plooy of Potchefstroom, contains tomato which gives the soup an attractive red colour. The tomato flavour is also an excellent foil for the brinjal. Ingredients - 30 ml oil, 2 large brinjals, peeled and chopped, 2 onions, chopped, 5 ml finely chopped fresh oregano, 2 large tomatoes, peeled and chopped, 2 litres beef stock, 30 ml tomato paste, salt and freshly ground black pepper to taste, 125-200 ml plain yoghurt, chopped fresh parsley to garnish. Instructions - Heat the oil in a large saucepan and saute the brinjals and onions until soft. Add the remaining ingredients except the yoghurt and parsley and simmer for 30 minutes. Blend the soup in a food processor until smooth and add the yoghurt. Heat until just warmed through and serve immediately. Garnish with parsley and serve with breadsticks. Serves 6-8. RECIPE AVAILABLE. Obligatory Credit - CAMERA PRESS / You.
