Grilled vegetables are not only suitable for cooking main dishes. it Ideal base for a light, flavorful soup. Eggplant Soup prepared on a bouillon basis. You can serve it with white crackers, sandwiches, a slice of butter. Share with friends: 
Food Photography: Chef Kati Kari Time: 1 hour. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 eggplants (approximately 900 gr.), Peeled and chopped slices about 1 cm thick.
- 1 tbsp. l fresh thyme
- 1 tbsp. l minced garlic
- 3 tbsp. l olive oil (4 tbsp extra)
- 2 tbsp. l balsamic vinegar
- 2 stalks of leek
- 2 tbsp. beef broth
- 2 tbsp. chicken broth
Recipes with similar ingredients: eggplant, balsamic vinegar, leek, garlic, thyme
Recipe preparation:
- Sprinkle the aubergines with thyme, garlic and balsamic vinegar. Brown on both sides of the grill.
- In a saucepan, heat 4 tbsp. l olive oil, add garlic and onion. When the onion becomes slightly golden, add bouillon and baked eggplant. Cook for 20 minutes over low heat, then grind the soup in mashed potatoes. Add salt and pepper over to taste.
- To serve, pour the soup into plates and add sour cream and fresh thyme.
