Grilled Eggplant Soup

Votes: 1

Photo of the dish: Chef Kati Kari

Time: 1 hour.
Complexity: easily
Servings: 6

Grilled vegetables are great for more than just main courses. They're the perfect base for a light, flavorful soup. This eggplant soup is made with a broth base. Serve it with crackers, sandwiches, or a pat of butter.

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.

Ingredients for the recipe:

2 eggplants (about 900 g), peeled and cut into slices about 1 cm thick.
1 tbsp fresh thyme
1 tbsp. chopped garlic
3 tbsp olive oil (additional 4 tbsp)
2 tablespoons balsamic vinegar
2 leeks
2 cups beef broth
2 cups chicken broth

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Cooking the dish according to the recipe:

Sprinkle the eggplants with thyme, garlic, and drizzle with balsamic vinegar. Grill on both sides.
Heat 4 tablespoons of olive oil in a soup pot, then add the garlic and onion. When the onion is lightly golden, add the broth and baked eggplant. Simmer for 20 minutes, then puree the soup. Season with salt and pepper to taste.