Baked eggplant soup.
Author:
Cooking Together
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!
