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Eggplant Cream Soup

Name: Eggplant Cream Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: 2 eggplants (medium); 2 cloves garlic; 2 tbsp olive oil (+ for frying vegetables); 0.8-1 liters of water; 100 ml cream (15-20%); 2 peas allspice; 1 bay leaf; to taste Salt and pepper

Автор
Klopotenko Ievgen

European

What is the first dish you think of when you see an eggplant? Mine will be the eggplant cream soup. I like the taste of baked vegetables mixed with cream so the texture is silky and gentle.

Приготування 50 min

Порції 2

Складність Easy

Ingredients

1 onion

1 carrot

2 eggplants (medium)

2 cloves garlic

2 tbsp olive oil (+ for frying vegetables)

0.8-1 liters of water

100 ml cream (15-20%)

2 peas allspice

1 bay leaf

to taste Salt and pepper

Eggplant Cream Soup: Directions

Крок 1

Prepare vegetable broth. Dice onions and carrots into small pieces and brown them in a skillet with a little olive oil. Add 2 crushed cloves of garlic and heat for another 1 minute until garlic gives its flavour fully.

Крок 2

Pour 0.8-1 liters of water, add salt, 2 peas of allspice and 1 bay leaf. Cook the broth for 15 minutes until the carrot is ready.

Крок 3

Preheat the oven to 180 degrees. Wash eggplants well and dry with a paper towel. Cut in half lengthwise and place on a baking sheet with parchment. Add a little salt and sprinkle with 2 tbsp. of olive oil.