Shortcut Eggplant Soup
4 portions
20mThis is a delicious and healthy soup with a simple shortcut that makes it very easy to make. The combo of sesame and eggplant is a big win in my book.
What you will need
1 large Eggplant
1 Yellow Onion
4 cloves Garlic
4 Tbsp Olive Oil
2 cups Water
Salt
Black Pepper
2 Tbsp Chicken Bouillon
(Nutritional facts 71 calories, 5.81 g fat, 4.35 g carbohydrates, 0.98 g protein, 0 mg cholesterol, 955 mg sodium)How to cook
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Pierce the eggplant repeatedly with a fork, evenly over the skin of the eggplant. This is going to allow steam to escape as the eggplant cooks.
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Microwave for ten minutes.
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Let the eggplant cool briefly. The steam coming off of it can be quite hot. Once it cools, scrape the flesh from the skin. Discard the skin and stem.
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Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.
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Peel garlic cloves and chop or grate to a fine paste.
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Heat some olive oil in a saucepan over medium/low heat.
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Add the sliced onion and cook, stirring frequently until tender.
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Stir in the crushed garlic.
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Stir the bouillon into the tender and translucent onion.
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Add the eggplant flesh.
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Add the water.
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Bring the pot to a gentle simmer.
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Blend until smooth. An immersion blender works great here, but you can also transfer to a blender or food processor.
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Add a little black pepper. You may need a pinch of salt, but the bouillon is likely to contain enough salt. Taste and adjust accordingly.
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A drizzle of toasted olive oil for major bonus points. Sesame and eggplant pair well. It's a classic combo, just think baba ghanoush.
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