For this recipe, the eggplants will need to be pre-grilled, which will give the soup a light campfire flavor, making the dish a real favorite at the table. It can be served both as a snack in the summer before barbecues, and in the winter evening to warm up after a long walk in frosty weather.
It is necessary
-
- 3 eggplants (about 1 kg);
- 10 tbsp vegetable oil;
- 1 liter of broth;
- 2 tbsp lemon juice;
- 70 ml cream;
- 10 basil leaves;
- salt
- black pepper.
Instructions
Step 1
First, take two eggplants, prick them on all sides with a sharp knife or fork, wrap them in aluminum foil, send them to an oven preheated to 220 ° C and bake until the eggplant pulp becomes soft and the surface is dark and wrinkled. Depending on the oven, this process can take from an hour to an hour and a half.
Step 2
While the first two eggplants are baking, take the third one, cut it into equal, not very small cubes. The size of the edge of the cube should be within 1-1.5 cm. Put a large deep frying pan on the fire, heat it over medium heat, pour in 3 tablespoons of vegetable oil, fry half of the eggplant cubes on it until a crust forms. If you are not following any diet at the moment, the amount of oil can be safely increased to 100-120 ml, this will help make the soup even more nutritious and tastier. If you are trying to keep oil to a minimum, use a Teflon-coated pan to prevent the eggplant from burning during the frying process.
Step 3
Fry the second portion of the cubes in the same way, salt the prepared eggplants. Set aside.
Step 4
Think of the eggplants in your oven, most likely in the meantime they had time to cook. Remove them, free them from the foil and refrigerate until you can touch them with your hand. Then cut each vegetable in half lengthwise, scoop out the pulp with a spoon, chop it finely with a sharp knife.
Step 5
Put the resulting mixture in a saucepan, fill with broth, add salt and lemon juice. Put the saucepan on fire, bring its contents to a boil and leave to simmer over low heat for 10-15 minutes. Using a blender, turn the mixture into a homogeneous puree, add the eggplant cubes, mix.
Step 6
Season the finished soup with freshly ground pepper, if necessary, you can also add salt. When serving, add cream and basil leaves to each plate.
