Name: Roasted Eggplant Soup recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 medium sized eggplant; 1 onion, chopped; 2-3 garlic, crushed; 1 tbsp. olive oil; black pepper to taste; salt to taste; 1 lemon grass stalk (only the white portions to be used); few kaffir lime leaves; 2 tbsp. lemon juice or to taste; 3 cups stock; coriander leaves and red chilly powder to garnish

ABOUT Roasted Eggplant Soup RECIPE

Eggplant Soup? Never heard of it ? But, I assure you it simply tastes awesome and equally delicious. Roasted eggplants gives a smokey flavour to the soup and is made with some basic ingredients and spices. This is a very tasty and a hearty soup. If had with few bread sticks / bread croutons, it makes for a wholesome one pot meal. The addition of kaffir lime leaves and lemon grass stalk gives this soup a refreshing flavour. It can also be prepared with some tomatoes added to it and garnished with some grated cheese.

Ingredients Serving: 2

1 medium sized eggplant
1 onion, chopped
2-3 garlic, crushed
1 tbsp. olive oil
black pepper to taste
salt to taste
1 lemon grass stalk (only the white portions to be used)
few kaffir lime leaves
2 tbsp. lemon juice or to taste
3 cups stock
coriander leaves and red chilly powder to garnish

Instructions

Smear some oil over the eggplant and cut into half. Roast over a stove top till it is charred. Alternatively it can be done in an oven too. When cool, discard the skin and mash well. Keep aside.
Heat oil and saute the onion and the garlic till light brown in colour. Add the mashed eggplant and saute for 1-2 minutes. Add the stock, salt, pepper, kafir lime leaves and the lemon grass stalk.
Pressure cook for 2-3 whistles. When cool, discard the lime leaves and the lemon grass. Then blend into a puree and strain.
Just before serving, heat through and add the lemon juice. Serve, garnished with coriander leaves and red chili powder.

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