Eggplant Soup Puree
4 servings
30 minutes
This simple recipe is a great base for further experiments. For example, you can add substance to the soup by cooking it in a strong meat broth. Or you can add flavor by grilling the eggplants or roasting them over an open fire and adding Middle Eastern spices. And for a more formal serving, you can season the finished soup with thick balsamic cream and garnish it with fresh coriander or pomegranate seeds.
1
Peel the eggplants and cut them into half-moon slices about 1 cm thick. Peel and chop the garlic, and slice the onion into thin half-rings. Remove the leaves from the thyme stems.
- Eggplants: 600 g
- Finely chopped garlic: 2 cloves
- Onion: 1 head
- Chopped fresh thyme: to taste
2
In a small pan, heat olive oil over medium heat. Add eggplant slices, thyme, and pour in balsamic vinegar. Stir and add more olive oil. Fry the eggplant slices on all sides.
- Eggplants: 600 g
- Chopped fresh thyme: to taste
- Balsamic vinegar: 1 tablespoon
- Olive oil: to taste
3
In a small pot, heat some olive oil and sauté chopped onion and garlic over low heat until soft (for seven to ten minutes). Add the fried eggplants, pour in water, and bring to a boil. Cook for twenty minutes, covered.
- Olive oil: to taste
- Onion: 1 head
- Finely chopped garlic: 2 cloves
- Eggplants: 600 g
- Water: 500 ml
4
Remove the pot from the heat and use an immersion blender to turn its contents into puree. If desired, strain through a sieve for a lighter consistency. Add more water or broth if needed, and season with salt and pepper to taste.
- Water: 500 ml
- Salt: to taste
- Salt: to taste
5
The ready soup can be slightly reheated over the fire, or served immediately in bowls - it is good both hot and warm. Garnish each serving with thyme leaves and serve.
- Chopped fresh thyme: to taste