Georgian tomato soup with fried eggplants

4 servings

15 minutes

Recipe from Kakhaber Kozaev, chef of the restaurant "Tkemali".

Energy value per serving

• Calories: 136.1
• Proteins: 3.9g
• Fats: 3.1g
• Carbohydrates: 23.9g

Ingredients

• Tomatoes: 1 kg
• Red sweet pepper: 400 g
• Cucumbers: 100 g
• Chili pepper: 2 g
• Garlic: 10 g
• Olive oil: 10 ml
• Eggplants: 200 g
• Deep frying oil: to taste
• Cornstarch: 2 tbsp
• Coriander: 2 sprig
• Parsley: to taste
• Basil: to taste
• Tarragon: 1 sprig
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blanch the tomatoes in boiling water, transfer to cold water, peel the skin, chop randomly, and place in a blender.

   Required ingredients:

   • Tomatoes: 1 kg

2. Put randomly chopped bell pepper, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Store in the refrigerator.

   Required ingredients:

   • Red sweet pepper: 400 g
   • Garlic: 10 g
   • Cucumbers: 100 g
   • Chili pepper: 2 g
   • Olive oil: 10 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Cut the eggplant into 2 cm cubes, salt them, coat in corn starch, and fry in hot oil for 2-3 minutes until soft and golden. Then transfer to a layered paper towel to absorb excess oil.

   Required ingredients:

   • Eggplants: 200 g
   • Salt:  to taste
   • Cornstarch: 2 tablespoons
   • Deep frying oil:  to taste

4. Taste the chilled soup and add salt or pepper if needed. Pour into bowls, top with eggplants. Garnish with greens and serve.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Eggplants: 200 g
   • Coriander: 2 sprigs
   • Parsley:  to taste
   • Basil:  to taste
   • Tarragon: 1 sprig