Baked aubergine puree soup – a detailed recipe preparations. Nutritional value of one serving: (4-6 total) Calories 269, total fat 11 g., Saturated fat g., Proteins 12 g., Carbohydrates 34 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large eggplants cut lengthwise into 4 parts
- 2 large tomatoes, cut into 4 pieces
- 2 tbsp. l olive oil, plus a little for lubrication baking sheet
- 1 medium onion, sliced very thinly
- 6 cloves of garlic
- 5 tbsp. chicken stock, if necessary more
- 1 tbsp. l chopped fresh thyme
- 1 tbsp. l chopped fresh cilantro
- Chili seasoning to taste
- Fennel sprigs for decoration
- Vanilla and curry cotton candy for serving
Recipes with similar ingredients: eggplant, tomatoes, onions, garlic, chili seasoning, fennel leaves, thyme, cilantro
Recipe preparation:
- Preheat the oven to 230 ° C. Grease 2 baking sheets with olive oil. Place the eggplant on one baking sheet side down without peels, sprinkle 1 tbsp. l olive oil and salt. On the second pan put tomatoes, onions and garlic with the remaining 1 tbsp. l olive oil (you can steam them). Salt and pepper. Bake vegetables until soft for about 45 minutes, turn over them on a baking sheet in the middle of cooking. Take out the eggplant pulp and put it in a pan, removing excess seeds.
- Add the remaining baked vegetables, chicken stock, thyme and cilantro and bring to a boil over medium heat. Reduce the fire to minimum and boil for about 20 minutes. Cool slightly. Puree soup. in a blender (if necessary) until smooth. Pour the soup into a saucepan and dilute with broth if necessary. Salt, add pepper and chili. Pour into plates, decorate sprigs of fennel and curry; add a pancake for each serving dos. Before serving, decorate the dish with cotton candy.
