Soup-Puree of Eggplant Recipe
I love eggplant! I love it! But, even I did not expect that you would get such a yummy! Rich, spicy… delicious, so spicy… already bakes in the mouth… Well, very tasty!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Peel the carrots and grate them on a coarse grater. Slice the onion arbitrarily. Peel the eggplant and cut into cubes. Blanch the tomatoes and peel them.
  2. Fry the carrots in vegetable oil.
  3. Add the onion and simmer all together for 2-3 minutes.
  4. Chop the peeled tomatoes and send them to stew with onions and carrots for 3 minutes.
  5. Add the eggplant. Pour in the broth. Bring to a boil, then cover and simmer on low heat for 15 minutes.
  6. Then add paprika, chili pepper, crushed garlic and spices to the soup (at your discretion, I added coriander, in my opinion, it goes very well with eggplant). If the tomatoes are not sweet enough, add a teaspoon of sugar. I put a little less chili than required by the recipe, but it still turned out very spicy, so be careful with it.
  7. Remove the soup from the heat and whisk with an immersion blender into a homogeneous puree.
  8. Pour in the cream. Warm up on low heat for a couple of minutes and remove from the heat.
  9. Pour the soup on plates, sprinkle with sweet paprika and garnish with herbs.
  10. Bon appetit)
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