Baked Eggplant Soup Puree
6 servings
90 minutes
Roasted eggplant puree soup is a true gastronomic gem of Bulgarian cuisine. Its history traces back to traditional Mediterranean recipes where eggplants were valued for their deep, rich flavor. Roasting the vegetables imparts a unique smoky aroma that harmonizes with the cream's tenderness and garlic's spiciness. Oregano adds characteristic zest, while goat cheese and hot chili provide interesting contrast. This puree soup delights with its velvety texture, warms the soul, and offers a rich palette of flavor nuances. It can be served as a standalone dish or as an elegant appetizer before the main course. Perfect for autumn and winter evenings when one craves something cozy and aromatic.
1
Preheat the oven to 200 degrees.
2
Wash the vegetables (except for chili peppers), peel the onion. Cut the tomatoes into quarters, the eggplants and onion in half, and trim the top of the garlic.
- Tomatoes: 6 pieces
- Eggplants: 8 pieces
- Onion: 3 pieces
- Garlic: 3 heads
3
Grease the baking tray with olive oil, place the vegetables, drizzle with the remaining oil, and put in the oven to bake for 40-50 minutes.
- Olive oil: 30 ml
4
Remove the baking tray from the oven and let it cool. Meanwhile, heat the broth.
5
Scoop out the flesh of the eggplants and discard the skin. Squeeze the garlic out of its skin.
6
Place all the vegetables in a pot and pour hot broth over them, add oregano. Cook on medium heat for 20 minutes.
- Chicken broth: 2 l
- Dried oregano: 0.5 teaspoon
7
Cut the chili pepper in half, remove the seeds, and if you don't like it very spicy, remove all the white veins, then chop finely. Grate the goat cheese.
- Fresh chili peppers: 1 piece
- Goat cheese: 50 g
8
After the vegetables are cooked, blend everything into a puree, then slowly pour in the cream, mix and heat on low without boiling.
- Cream 30%: 200 ml
9
Sprinkle cheese and chili on top, garnish with greens.
- Goat cheese: 50 g
- Fresh chili peppers: 1 piece
- Ground black pepper: to taste
- Salt: to taste