Aubergine And Red Chile Soup Recipe

• 2 lrg aubergines
• 2 Tbsp. kosher salt
• 1 Tbsp. extra virgin olive oil
• 1 med yellow onion, minced
• 1 lb lean grnd turkey
• 4 c. chicken stock or possibly broth
• 2 c. water
• 1/2 c. grnd New Mexico mild red chile pwdr
• 1 tsp dry oregano
• 1 1/2 tsp grnd cumin
• 1 tsp grnd allspice
• 2 x cloves garlic, chopped
• 1 Tbsp. fresh parsley, minced
• 1/4 c. gold, (aged) tequila
• 8 x ripe tomatoes, peeled & seeded, with their juice

1. Peel the aubergine and cut into cubes.
2. Soak the cubes in water to cover with 2 Tbsp.
3. coarse salt for 30 min.
4. Drain under cool running water and reserve aubergine.
5. Heat the oil in a large soup pot and saute/fry the onion and grnd turkey till the onion is soft and the turkey is lightly browned.
6. Stir in the rest of the ingredients, cover, and bring to a boil.
7. Reduce the heat and simmer over low heat for 1 hour.
8. Ladle into individual soup bowls and serve.
9. SERVING SUGGESTIONS: This is a great soup to build a vegetarian meal around.
10. Serve with black bread spread with tahiNI (sesame-seed paste) and end the meal with fresh fruit.

aubergines, kosher salt, extra virgin olive oil, yellow onion, lean grnd turkey, chicken stock, water, grnd new mexico, oregano, cumin, allspice, garlic, fresh parsley, gold, tomatoes

Taken from cookeatshare.com/recipes/aubergine-and-red-chile-soup-71378 (may not work)