Description
A rich, aromatic and soulful soup. In the process of cooking the eggplant literally dissolve into the broth, giving the soup a richness, density and piquancy. Fans of eggplant would highly recommend!
Ingredients
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Lamb
500 g
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Eggplant
3 piece
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Chickpeas
1 cup
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Carrots
1 piece
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Red onion
1 piece
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Adjika
2 Tbsp
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Lemon juice
1 Tbsp
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Cilantro
1 coup
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Melted butter
1 Tbsp
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Greens
1 coup
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Salt
Cooking
Products. Lamb rinse well and dry. Chickpeas I had otvoren in advance and frozen, it is very convenient at any time you can get ready-made chickpeas from the freezer.
Carrots grate on a grater, I used a grater for Korean carrot. Eggplant peel and slice quite finely, onion cut into small dice. Meat cut as you like, but not too large or small.
In a suitable pan melt the butter and sauté the pieces of lamb on a fairly high heat on all sides. Reduce the heat, cover the pan with a lid and simmer the meat for about 15 minutes. Ensure the meat is not burnt. I got the lamb was very juicy.
Add in the sliced onions and carrots, stir fry the vegetables for a few minutes and add the eggplant. Mix well. About 10 minutes to extinguish under a cover.
Add chickpeas and seasoning. In the absence of adzhika, you can add the pulp of small tomato, garlic and hot pepper. Add salt to taste, if desired add a pinch of sugar. Boil required quantity of water.
Stir contents of the pan and add boiling water. I added 1.5 liters of water, but rely on your taste. Add the chopped cilantro and lemon juice. Cover with lid, cook for 5 minutes.
To turn off the heat and let the soup to infuse for 30 minutes.
Pour into soup bowls and serve. It is desirable to add in a bowl the chopped fresh herbs. My cilantro is over and I made a soup with fennel. Bon appetit!
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