Eggplant bake soup
Description
A hearty first course. Here's my recipe for you. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Wash the eggplants and tomatoes. Remove the stems from the eggplants (and the stem ends from the tomatoes). Cut the vegetables in half. Place them on a baking sheet, cut side up. Sprinkle with coarse salt. Let stand for 10 minutes. The vegetables will release juice. Preheat the oven to 200 degrees and bake the vegetables on the baking sheet for 15 minutes.
- 2
Step 2
2. In a saucepan, sauté the onion in vegetable oil.
- 3
Step 3
3. Remove the eggplants and tomatoes from the oven. Let them cool. Peel the vegetables. For the soup, we will use only the vegetable pulp. The skin is not edible. Add the vegetable pulp to the sautéed onions.
- 4
Step 4
4. Pour chicken or meat broth over the vegetables. No broth available? Use boiled drinking water instead. Bring to a boil. Cook for 10 minutes. During cooking, add salt and spices to taste.
- 5
Step 5
5. Use an immersion blender to puree the soup until smooth.
- 6
Step 6
6. Add a little oil (vegetable or butter) to the soup.
- 7
Step 7
7. The soup should be served with croutons. I made little skewers from bread and baked them in the oven. Served in individual portions.