Description
The soup is light, fragrant, delicious, hearty, tender, juicy. The aroma of Basil is fascinating. Very easy to prepare. A little time spent.
Ingredients
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Eggplant
2 piece
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Onion
1 piece
-
Carrots
1 piece
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Pepper
-
Basil
1 coup
-
Garlic
2 tooth
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Butter
3 Tbsp
-
Salt
-
Vegetable oil
20 g
Cooking
The vegetables that we need for making this fragrant and light soup and
... 1 tomato. Better, of course, fleshy varieties and red.
Eggplant wash, cut into slices and a little salt to drain the bitterness. Leave for 15 minutes, then wash the eggplant under running water to wash away the bitterness and salt.
Eggplant fry in vegetable oil until Golden brown on both sides.
Basil disassemble the leaf part and stem. Leaves to set aside.
Stems of Basil and a small piece of paper remaining near the stem, trim the Tough part of the stem near the root to remove.
Stems Basil, finely chop. Garlic cut into thin slices.
On the bottom of the pan pour 1 tbsp oil and put the finely chopped Basil and garlic. Stirring, then for 1 minute.
Onion as you like. I cut into thin half rings.
Carrots grate on a grater for Korean.
Onions and carrots to add to the stems of the Basil with the garlic. Stirring continuously for 1 minute.
Bell pepper slice into thin strips.
Tomato slice on a plate.
Then cut into small cubes.
Bell peppers and tomato add to the total weight of the vegetables. Mix well. Simmer for 3 minutes.
Eggplant to put on top of cooked vegetable sauteed.
Finely chop the Basil.
The Basil spread in a saucepan on top of the eggplant.
Pour 1 liter of hot water. Add chopped Basil leaves. Season with salt to taste. Cover and boil for 5-7 minutes.
The soup is ready. Decorate with a sprig of Basil. There are hot.
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