For this recipe, the eggplants will need to be grilled first, which will give the soup a light aroma of bonfire, as a result of which the dish will become a real favorite of the feast. You can serve it as a snack in the summer before barbecue, and in the winter evening to warm up after a long walk in frosty weather.
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You will need
-
- 3 eggplants (approximately 1 kg);
- 10 tbsp vegetable oil;
- 1 liter of broth;
- 2 tbsp lemon juice;
- 70 ml cream;
- 10 basil leaves;
- salt
- black pepper.
Instruction manual
1
First, take two eggplants, chop them on all sides with a sharp knife or fork, wrap them with aluminum foil, send them to a preheated oven to 220 ° C and bake until the eggplant flesh is soft and the surface is dark and wrinkled. Depending on the furnace, this process can last from an hour to an hour and a half.
2
While the first two eggplants are baked, take the third, cut it into identical, not very small cubes. The size of the cube rib should be between 1-1.5 cm. Place a large deep frying pan on the fire, heat it over medium heat, pour 3 tablespoons of vegetable oil, fry half the eggplant cubes on it until a crust forms. If you are not currently on a diet, the amount of oil can be safely increased to 100-120 ml, this will help make the soup even more nutritious and tastier. If you try to consume oil to a minimum, take a pan with a Teflon coating, this will allow the eggplant not to burn in the frying process.
3
In the same way, fry the second portion of cubes, salt the prepared eggplant. Set aside.
4
Think of the eggplant in your oven, most likely in the meantime they had time to cook. Remove them, free from foil and cool to such a state that they can be touched by hand. Then cut each vegetable in half in length, scrape the pulp with a spoon, finely chop it with a sharp knife.
5
Fold the resulting mass into a pan, fill with broth, add salt and lemon juice. Put the pan on the fire, bring its contents to a boil and leave to simmer on a small fire for 10-15 minutes. Using a blender, turn the mass into a smoothie, add the eggplant cubes, mix.
6
Season the finished soup with freshly ground pepper, if necessary, you can also add it. When serving, add cream and basil leaves to each plate.
Useful advice
The third eggplant can be replaced with zucchini or tomatoes. In this case, the soup will turn out to be lighter and more dietary.