Spanish · Soup

Aubergine Chowder in tomato and olive oil

A saffron take on Aubergine Chowder, built on tomato and olive oil and finished the way we like it. Ready in about 38 min and easily enough for 6 people.

4.6 from 4,185 cooks

Prep20 min

Cook18 min

Serves6

LevelEasy

Members' recipe

Aubergine Chowder in tomato and olive oil

Ingredients

3 mediumaubergine
to tasteblack pepper
1 cupstock
to tastesea salt
100gsaffron

Method

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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