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🍽️ Velvety Eggplant Cream with Crispy Chips

463 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 250 g eggplants
• salt
• 150 ml dry white wine
• 300 ml vegetable broth (instant)
• pepper (from the mill)
• 2 tomatoes
• 150 g whipping cream
• 1 garlic clove
• 3 tbsp olive oil
• basil

Instructions

1. 1. Peel the onion and chop it into fine cubes.
2. 2. Wash the eggplant under running water.
3. 3. Use a vegetable peeler to slice off eight very thin slices from the eggplant.
4. 4. Remove the remaining skin from the eggplant.
5. 5. Cut the flesh of the eggplant into small cubes.
6. 6. Add the eggplant cubes and the chopped onion to a pot.
7. 7. Pour the wine and the broth into the pot.
8. 8. Season the mixture with salt and pepper.
9. 9. Simmer the soup under a lid for about 10 minutes.
10. 10. Puree the soup until smooth.
11. 11. Press the garlic directly into the soup.
12. 12. Wash the tomatoes.
13. 13. Cut the tomatoes into quarters.
14. 14. Remove the hard core from the tomatoes.
15. 15. Slice the soft flesh into thin strips.
16. 16. Heat oil in a frying pan.
17. 17. Fry the eggplant slices for about 2 minutes until golden brown.
18. 18. Turn the slices once halfway through.
19. 19. Pour the finished soup onto the plates.
20. 20. Garnish the soup with the tomato strips.
21. 21. Place the crispy eggplant slices on top.
22. 22. Sprinkle the dish with fresh basil.
23. 23. Serve the soup immediately.

Nutrition per serving

• kcal: 463
• Protein: 5 g · Fett/Fat: 39 g · Carbs: 10 g