HOT SOUP: This is a recipe of Thai & Malay fusion cooking that a friend passed on to me long ago.

GRILLED EGGPLANT SOUP WITH PEPPERS AND TOMATOES:

1 large egg plant, unpeeled                                         

2 red peppers

3 tbsp. cooking oil                                                      

1 bunch spring onions, sliced

3 large tomatoes, peeled and quartered                       

4 cups chicken stock

2 tbsp. each fresh orange & lime juice                                    

salt and black pepper                                      

chopped coriander for garnish

Grill the egg plant and red peppers under a hot broiler or on a BBQ grill, turning to char both sides. Remove the peppers first, then grill the eggplant a few minutes more, or until soft when squeezed. Set aside until cool enough to handle.

Cut open peppers, peel off skin, and discard inner membranes and seeds. Chop coarsely. Cut eggplant in half lengthwise, scoop out the flesh with a spoon and chop coarsely.

Heat oil in a small frying pan and cook green onion for 2-3 minutes. Put tomatoes in a food processor with steel blade attached and process to a rough pulp. Add red peppers, egg plant and green onion and process again until smooth.

Transfer mixture to a large saucepan, add chicken stock, orange and lime juice and mix in well. Add salt and pepper to taste. Cover pot and bring soup just to boiling. Ladle soup into heated bowls to serve, sprinkled with coriander.

If preferred, serve as cold soup after chilling for several hours