Baked Eggplant Soup
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 269, total fat 11 G., saturated fats G., proteins 12 G., carbohydrates 34 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 269, total fat 11 G., saturated fats G., proteins 12 G., carbohydrates 34 G., fiber G., cholesterol mg, sodium mg, sugar G.
Baked eggplant puree soup - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggplants, cut lengthwise into 4 pieces
- 2 large tomatoes, cut into 4 pieces
- 2 tablespoons olive oil, plus extra for greasing the pan
- 1 medium onion, sliced very thinly
- 6 cloves of garlic
- 5 cups chicken broth, more if needed
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh cilantro
- Chili seasoning, to taste
- Fennel sprigs for garnish
- Vanilla and curry cotton candy for serving
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Recipes with similar ingredients: eggplants, tomatoes, onions, garlic, chili seasoning, fennel leaves, thyme, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
Grease 2 baking sheets with olive oil. Place the eggplants skin-side down on one sheet, drizzle with 1 tablespoon of olive oil, and season with salt.
On a second baking sheet, place the tomatoes, onion, and garlic with the remaining 1 tablespoon of olive oil (you can steam them). Season with salt and pepper. Bake the vegetables until tender, about 45 minutes, turning them over halfway through. Scoop out the eggplant flesh and place it in the pan, discarding any excess seeds. - Add the remaining roasted vegetables, chicken broth, thyme, and cilantro and bring to a boil over medium heat. Reduce heat to low and simmer for about 20 minutes. Cool slightly.
Puree the soup in a blender (if necessary) until smooth. Pour the soup into a saucepan and thin with more broth if needed. Season with salt, pepper, and chili. Ladle into bowls and garnish with fennel sprigs. curry; add to each serving pancake dosaBefore serving, garnish the dish with cotton candy.
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