Eggplant soup
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Eggplants are great not only in main courses or appetizers; they also make equally delicious soups, which take on a subtle mushroom flavor. This thick, rich soup combines all the ingredients that make up unforgettable Italian cuisine: pasta, tender mozzarella, aromatic pesto, prosciutto, pancetta, piquant Parmesan, olive oil, garlic, and, of course, ripe eggplant and tomatoes. Follow this recipe and savor this riot of flavors.
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:
Soup
- 2 cups chopped poached eggplant
- 1 cup boiled macaroni
- 3 tbsp. l. olive oil
- 1/4 cup chopped pancetta
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1 can (720 g) San Marzano tomatoes, hand crushed
- 8 cups chicken broth
- 5 slices prosciutto, sliced
- 1 small rind of aged Parmesan
- 1 cup fresh mozzarella, diced
Basil pesto
- 2 tablespoons chopped garlic
- 1 tbsp fresh basil leaves
- 1 tbsp fresh parsley leaves
- 1 tbsp. l. olive oil
- A pinch of red pepper flakes
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Recipes with similar ingredients: eggplants, San Marzano tomatoes, pancetta, pasta, Parmesan cheese, mozzarella cheese, pesto sauce, red pepper flakes, garlic, parsley, basil
Cooking the dish according to the recipe:
- Pesto dressingIn a food processor, combine the garlic, basil, parsley, olive oil, and red pepper. Process until smooth.
- SoupHeat olive oil in a large saucepan and sauté the pancetta and onion for 5 minutes. Add the garlic and tomatoes, stir, and cook for 10 minutes.
- Then pour in bouillon, add the prosciutto and Parmesan rind, and simmer for another 10 minutes. Remove from the heat, add the eggplant, pasta, and mozzarella.
- Ladle the soup into bowls, top with a little pesto and serve warm.
Author of the recipe - Philippe Aena (Hawaii) is a chef and owner of a pub with a wide selection of beer and meat snacks to go with it, such as duck confit with homemade jam, lobster, cheeses and chips
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