Vegetable soup puree from eggplants
Ingredients:
- Onion - 1 pc.
- Fresh tomatoes - 2 pcs.
- Carrots - 1 pc.
- Bell pepper - 1 pc.
- Eggplants - 2 pcs.
- Garlic - 2 cloves
- Spice
- Salt
- Vegetable oil
- Greenery
Method of preparation: All vegetables are peeled and washed.Onions are cut into half rings, carrots into circles, peppers into strips. Tomatoes are scalded with boiling water, peeled and cut into cubes. Carrots, peppers and tomatoes are placed in a saucepan, filled with water and cooked over medium heat until tender. Vegetable oil is heated in a frying pan, onions are lightly fried, finely chopped garlic and diced eggplants are added. Fry until the eggplants are tender. Next, the broth is drained from the saucepan with vegetables into a separate bowl. Vegetables are combined with fried eggplants, garlic and onions and chopped in a blender. Pepper and salt are added to the resulting mass. Then the mass is diluted with drained vegetable broth to the desired consistency. Greens are finely chopped and added to the finished cream soup.
Recipe for eggplant cream soup with lemon juice
Ingredients:
- Eggplants - 4 pcs. (700-800 g)
- Chicken broth - 1.5 l
- Lemon - 1 pc.
- Parsley - 20 g
- Cream 20% - 50 ml
- Vegetable oil - 50 ml
- Ground black pepper
- Salt
Method of preparation:Heat up a grill pan and spray with vegetable oil. Cut three eggplants in half and fry for about 15 minutes on both sides. If they start to burn a little in places, that's okay. The secret of this recipe is the smoky, slightly bitter taste. Next, peel the fried eggplants. Put the pulp in a saucepan with boiling chicken broth. Cook for about 10 more minutes. Cut the remaining eggplant into small cubes and fry. Then add it to the saucepan with broth. Add salt, ground black pepper and cook for another 5 minutes. Then remove the saucepan from the heat, add cream, lemon juice and chopped parsley. Grind the finished soup in a blender and serve.
Recipe for miso soup with eggplant and mushrooms
Ingredients for the soup:
- Eggplant - 1-2 pcs.
- Mushrooms - 100 g
- Miso paste — 1 tbsp. l.
- Dashi broth - 250 ml
- Green onion - 2 feathers
Ingredients for dashi broth:
- Water - 250 ml
- Tuna shavings "Bonito" - 100 g
- Kombu — 1 record
- Salt
This recipe belongs to Japanese cuisine.However, nowadays many of our compatriots also prefer Japanese cuisine. The main thing in this recipe is to cook the broth correctly. So, to cook the required amount of universal dashi broth, pour a glass of cold water into a saucepan, put a kombu plate in and bring to a boil. After boiling, immediately remove the seaweed from the water, otherwise the taste will be too rich. Kombu can be dried and used again later. Then salt the broth to taste and add bonito powder. Boil for 2 minutes. Then remove the broth from the heat, cover with a lid and leave for 15 minutes. After that, strain it through cheesecloth or a fine sieve to get rid of the remaining fish flakes from the bonito powder. Next, heat the grill in the oven. Cut the eggplants into circles, mushrooms into 4 pieces. Place the eggplants and mushrooms on a baking sheet and put them in the oven for 10 minutes. After 5 minutes, they need to be turned over. Cut the baked eggplant circles into 4 pieces. Mix the eggplants, broth and mushrooms in a saucepan. Bring to a boil and remove from heat. Mix the miso paste and a few spoons of broth in a small bowl. Add the well-mixed mixture to the soup. There is no need to boil it after this, since the paste does not taste very good after boiling. When serving, add finely chopped green onions to the soup.
Recipe for cold sour-milk soup with aubergines
Ingredients:
- Kefir - 1 tbsp.
- Eggplants - 250 g
- Wheat flour - 30 g
- Chopped parsley - 15 g
- Vegetable oil - 25 g
- Egg - 2 pcs.
- Garlic - 10 g
- Water - 400 ml
- Salt
Method of preparation:Mix wheat flour with salt. Peel the eggplants, cut into circles and roll them in a mixture of flour and salt, and fry in vegetable oil. Beat the eggs lightly with a fork or mixer and pour them over the fried eggplants. Bake the mixture in the oven for about 10 minutes. Then cool and cut into strips. Boil the water, cool and mix with kefir. Add garlic, finely chopped parsley and fried eggplant strips to the mixture.
A recipe for eggplant soup with potatoes
Ingredients:
- Eggplants - 2 pcs.
- Potatoes - 2 pcs.
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Garlic - 3 cloves
- Carrots - 1 pc.
- Olive oil - 4 tbsp.
- Vegetable broth - 1 l
- Salt
- Spice
Method of preparation:First, heat a frying pan and fry the onion in half the olive oil. Cut the eggplants and potatoes into cubes, the tomatoes into large slices, and grate the carrots on a medium grater. When the onion is lightly fried, add the grated carrots. Fry for 3-4 minutes, then add the eggplants and garlic. Pour the remaining olive oil into another frying pan and fry the tomatoes in it. Bring the broth to a boil, add the potatoes, fried eggplants, carrots, and onions. Add salt and spices. Cook until the potatoes are done. Carefully add the fried tomatoes to the soup 2 minutes before it is ready.
