Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
After making this roasted eggplant soup last week in class, I knew I would be making it again in the near future. As you probably are aware at this point, soups are one of my favorite things to make in. A fragrant, smoky Roasted Eggplant Soup spiced with the Middle Eastern spice blend, za'atar.
Eggplant Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Eggplant Soup is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook eggplant soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Eggplant Soup:
- Make ready 2-3 long eggplants, cut into roundels
- Take 1 onion, sliced
- Get 2-3 cloves garlic
- Take 1/2 inch ginger
- Take 1-2 green chillies
- Take 1 tbsp. butter
- Take 1 tbsp. olive oil
- Prepare 1 stock cube
- Make ready As per taste salt
- Make ready handful mint leaves
- Get 1 1/2 cups water
- Take 1/2 cup yoghurt
- Get 1 sprig mint
- Prepare Pinch Red chilli flakes
- Take As required Olive oil
Including eggplant in soup is easy and quick, allowing you to prepare new versions of your favorite recipes. Choose eggplants that have a firm, shiny skin without blemishes. Top eggplant soup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Eggplant soup is a type of liquid dish that is made with eggplant as the main ingredient.
Steps to make Eggplant Soup:
- Heat olive oil and fry few eggplant roundels till golden brown on both sides. Drain and keep aside for the garnishing.
- Now add the butter in the same pan and saute the onion, ginger, garlic and chilies till they turn translucent.
- Add the remaining eggplants and stir fry for 2-3 minutes. Add the mint, stock cube and 1 & 1/2 cups water. Adjust the consistency accordingly.
- Pressure cook for 2-3 whistles. Let it cool down before you blend along with the yoghurt to a smooth consistency.
- Just before serving, heat through and garnish with the fried eggplants, mint, red chilli flakes and a drizzle of some olive oil.
- Note - If you are using stock cube, do check before adding salt.
Fall is here and it is soup season once again. This roasted eggplant and tomato soup recipe is a terrific recipe from Martha Stewart's (now defunct) Everyday Food magazine. Share: Rate this Recipe A tasty blend of eggplant and yogurt accented by a touch of mint. This easy-to-make eggplant soup is creamy and spicy. This soup is the perfect dish to keep you warm in the early fall.
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