I found this wholesome recipe here. However I used 1 large tomato and 1 chayote / centinaria and I didn’t add any cream. I also kept the skin on the aubergine and found that it blends easily once it has softened enough after roasting and boiling. I didn’t want to miss out on those nutrients!
You will need (2-3 portions):
– 1 or 2 large tomatoes
– 1 chayote, chopped and peeled with rind removed
– 1 onion, peeled and quartered
– 1 medium sized aubergine
– 1 Ltr water with stock or 1 teaspoon mixed herbs
– 1 teaspoon dried thyme
– 2 tablespoons olive oil
– goat’s cheese or any other cheese of your choice for garnish; I used Grana Padano flakes
– salt and pepper to taste
Heat your oven to 180 degrees Celsius. Roast your chopped vegetables in olive oil and thyme for about 45 minutes, tossing every 15 minutes or so.
Transfer the contents on your oven dish (incuding the oil) into a deep pot and add the water with stock/herbs. Bring to the boil, then simmer for 15 minutes.
Blend thoroughly, taste and season further if desired. Serve with goat’s cheese / a dollop of cream / Grana flakes / freshly ground pepper or any other seasoning of your choice.