Ingredients
- 600 g Eggplant
- 1 PC. Bulb onions
- 2 pcs. Garlic cloves
- 1 tablespoon Balsamic Vinegar
- Thyme fresh to taste
- Olive oil to taste
- Salt to taste
Directions
You can eat a wonderful light vegetarian eggplant soup puree according to the proposed recipe, or you can experiment and add other spices to it, or even boil it in chicken or meat broth. Sometimes the finished soup is decorated with pomegranate seeds or balsamic spices. This soup is a good basis for culinary experiments.
Steps
1 Done | We take the eggplants, peel them from the blue peel, then cut into half rings about one centimeter thick. Peel the garlic clove from the skin and finely chop or rub. Onion is also cut into thin half-rings. At thyme, we tear off the leaves and put them separately. |
2 Done | Pour olive oil into a heated pan. We put in pan pieces of eggplant, thyme, pour balsamic vinegar, olive oil. Passing, constantly stirring the frying, 7-10 minutes. |
3 Done | We take a small pan, pour olive oil into it, and add chopped onions and garlic. Stir onion and garlic for 10 minutes. Add eggplant to the pan, wait until the future soup puree boils and cook for 20 minutes, it is advisable to cover the soup with a lid. |
4 Done | Remove the eggplant soup from the heat and beat the contents with a special blender until puree. If you wish, you can still let the soup through a sieve to make it airier. Salt and pepper the soup, and if it is thick, then we dilute it with water. |
5 Done | Serve the soup warm or hot, decorate with thyme leaves on top. |
