Baked eggplant puree soup

soups 580 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Baked eggplant puree soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 25
  • Calories: -
  • Difficulty: Easy
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Baked eggplant puree soup

Ingredients

Directions

  1. Preheat oven to 230 ° C. Brush 2 baking sheets with olive oil. Place the eggplants on one baking sheet with the unpeeled side down, drizzle with 1 tbsp. l. olive oil and salt. On a second baking sheet, place the tomatoes, onions and garlic with the remaining 1 tbsp. l. olive oil (you can steam them). Season with salt and pepper. Bake vegetables until tender, about 45 minutes, turn over on baking sheet midway through cooking. Remove the pulp from the eggplant and place it in a saucepan, removing any excess seeds.
  2. Add the rest of the baked vegetables, chicken stock, thyme, and cilantro and bring to a simmer over medium heat. Reduce heat to low and simmer for about 20 minutes. Cool slightly. Purée the soup in a blender (if necessary) until smooth. Transfer the soup to a saucepan and dilute with broth if necessary. Season with salt, pepper and chili. Pour into bowls, garnish with sprigs of fennel and curry; add a dosa pancake for each serving. Decorate the dish with cotton candy before serving.

Baked eggplant puree soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 25
  • Calories: -
  • Difficulty: Easy

Baked eggplant puree soup

Ingredients

Directions

  1. Preheat oven to 230 ° C. Brush 2 baking sheets with olive oil. Place the eggplants on one baking sheet with the unpeeled side down, drizzle with 1 tbsp. l. olive oil and salt. On a second baking sheet, place the tomatoes, onions and garlic with the remaining 1 tbsp. l. olive oil (you can steam them). Season with salt and pepper. Bake vegetables until tender, about 45 minutes, turn over on baking sheet midway through cooking. Remove the pulp from the eggplant and place it in a saucepan, removing any excess seeds.
  2. Add the rest of the baked vegetables, chicken stock, thyme, and cilantro and bring to a simmer over medium heat. Reduce heat to low and simmer for about 20 minutes. Cool slightly. Purée the soup in a blender (if necessary) until smooth. Transfer the soup to a saucepan and dilute with broth if necessary. Season with salt, pepper and chili. Pour into bowls, garnish with sprigs of fennel and curry; add a dosa pancake for each serving. Decorate the dish with cotton candy before serving.

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