Description
A delightful fusion of traditional and contemporary flavors, this eggplant soup offers a culinary adventure with its rich, savory depth.
Ingredients
3 medium eggplants
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon cumin
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Slice the eggplants in half, drizzle with olive oil, and place them on a baking tray. Roast for 25 minutes.
In a pot, heat olive oil over medium heat. Sauté onions and garlic until aromatic.
Scoop roasted eggplant flesh into the pot and add broth and cumin. Simmer for 15 minutes.
Blend the mixture until smooth using an immersion blender. Season with salt and pepper.
Notes
Consider adding fresh herbs for extra flavor.
Pair with crusty bread for a more complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Calories: 110
- Fat: 4g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant soup, savory eggplant dish, fusion cuisine