Georgian tomato soup with fried eggplants
4 servings
15 minutes
Recipe from Kakhaber Kozaev, chef of the restaurant "Tkemali".
Calories136.1kcal
Proteins3.9grams
Fats3.1grams
Carbohydrates23.9grams
Tomatoes
1
kg
Red sweet pepper
400
g
Cucumbers
100
g
Chili pepper
2
g
Garlic
10
g
Olive oil
10
ml
Eggplant
200
g
Deep-frying oil
to taste
Cornstarch
2
tbsp
Cilantro
2
sprig
Parsley
to taste
Basil
to taste
Tarragon (estragon)
1
sprig
Salt
to taste
Ground black pepper
to taste
1
Blanch the tomatoes in boiling water, transfer to cold water, peel the skin, chop randomly, and place in a blender.
- 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.
- 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.
- Eggplant: 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.
- Salt: to taste
- Ground black pepper: to taste
- Eggplant: 200 g
- Cilantro: 2 sprigs
- Parsley: to taste
- Basil: to taste
- Tarragon (estragon): 1 sprig
