Description
Delicate, airy, spicy, warming, nourishing, tasty, balanced, unusual, etc. to All lovers of eggplant dishes dedicated!
Ingredients
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Eggplant
1 piece
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Onion
35 g
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Garlic
1 tooth
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Cream
100 ml
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Soy sauce
2 Tbsp
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Water
200 ml
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Coriander
1 pinch
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Paprika sweet
1 pinch
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Black pepper
1 pinch
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Salt
-
Greens
-
Cherry tomatoes
1 handful
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Sesame
1 pinch
Cooking
Pre-bake the eggplant. In this case, the soup takes no more than 15 minutes. Baked eggplant peel and place in the bowl of a blender. Pour sweet soy sauce. With the classic soy sauce you can add a pinch of sugar.
Add to the blender the onion and garlic cloves and punching until smooth. You can add a little boiling water, about 50-70мл.
To add to baklazhanovy the ground spices.
In a saucepan pour the cream, add 100 ml of water and bring to boil.
Reduce the heat to minimum or turn off the heating, put an weight in a saucepan. With a silicone spatula to carefully stir the soup.
Try the soup for salt and spices, if necessary, it needs more salt/spices to add. To enable heating and with constant stirring to bring the soup to a boil. Off. The soup is ready!
Put the soup into bowls, sprinkle optional - roasted sesame seeds, pine nuts or sunflower seeds.
Add in a bowl of your favorite greens. I really like the combination of cream soup eggplant with arugula. If you want you can add a plate of sliced in half cherry tomatoes. Bon appetit! You delicious autumn!
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