Baked eggplant soup.


Servings: 4
Cooking time: 45 min

Original spicy baked eggplant soup with chicken broth

Ingredients


eggplants 800-900 g
onions 120 g
garlic 4 cloves
chicken broth 800 ml
olive oil 30 ml
butter 50 g
cream (30%) 30 ml
TO TASTE:
salt
black pepper
oregano
red pepper
lemon juice and zest

Instructions


Step 1

Cut the eggplants in half. Dice the flesh on each half so as not to damage the skin.

Step 2

Insert the garlic slice into the cuts, season with salt, black pepper, oregano and drizzle with olive oil.

Step 3

Put the halves together, wrap in foil and bake for 30-35 minutes at 200 degrees.

Step 4

Remove the eggplant flesh from the skin and put it in the broth.

Step 5

Add chopped onions fried in butter, salt and lemon juice.

Step 6

Bring the soup to the boil, beat with a blender.

Step 7

Serve to the table, seasoned with cream, lemon zest and red pepper. Enjoy!


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