The eggplant or aubergine is very versatile in the kitchen. It can be used in all the recipes, from Italian to Asian dishes; either as a side dish, main dish or as a topping on a pizza. I also like it in a parmigiana. I tried it in many variations but never in a soup. So I made an aubergine soup. The colour wasn’t what I was expecting, but the taste more than compensated that.
The ingredients you will need:
- 1 and a half aubergine
- 1 onion
- 2 cloves of garlic
- 3-4 Tsp of coconut milk
- pine nuts
- bean sprouts
- chili flakes
- salt and pepper
- olive oil
Take a deep pot. Drizzle in some olive oil or add some ghee and turn the stove on. Chop the garlic and onion and add them to the pot. Wash and cut the aubergine into 2-3 cm cubes. Add the aubergines in the pot. When the aubergine becomes soft, cover everything with some chicken or vegetable stock. Bring to boil, season and cook for 10-15 more minutes.
Turn the heat off and blend all together with a hand mixer or in a blender. I added some coconut milk to the soup. The colour was still the same gray, but the taste was great.
Never mind the colour, just add some “decorations”, like chili flakes, roasted pine nuts, parsley or a couple of bean sprouts.
Serve the “Aubergine soup” with some focaccia or fresh bread.
Enjoy!
