🍲 Creamy Eggplant Tomato Soup with Crispy Toppings

Name: Creamy Eggplant Tomato Soup with Crispy Toppings
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggplants; salt; 8 g ginger (1 piece); 2 shallots; 600 g tomatoes; 1 tbsp butter; 1 tsp garam masala (Indian spice mix); pepper; cayenne pepper; 2 tbsp olive oil; 2 stalks cilantro

127 kcal · 30 min · 4 servings

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Ingredients

2 eggplants
salt
8 g ginger (1 piece)
2 shallots
600 g tomatoes
1 tbsp butter
1 tsp garam masala (Indian spice mix)
pepper
cayenne pepper
2 tbsp olive oil
2 stalks cilantro

Instructions

1. Wash the eggplants thoroughly. Cut them in half lengthwise, then into quarters, and slice them. Sprinkle the slices with salt and let them sit for ten minutes to draw out the water.
2. Peel the ginger and grate it finely. Peel the shallots and chop them very finely.
3. Pour boiling water over the tomatoes. Immediately shock them with cold water. Peel off the skin, quarter the tomatoes, remove the seeds, and chop them into coarse cubes.
4. Melt the butter in a pot. Sauté the chopped shallots and grated ginger in it for one to two minutes.
5. Stir in the Garam Masala (an Indian spice blend) with the onions. Deglaze the mixture with 500 milliliters of water. Season everything with salt, pepper, and cayenne pepper.
6. Add the chopped tomatoes and half of the eggplant slices to the pot. Simmer the soup on low heat for about 30 minutes, stirring occasionally.
7. Pat the remaining eggplant slices dry with a kitchen towel.
8. Heat oil in a frying pan. Fry the dry eggplant slices in it for about four minutes until golden brown.
9. Puree the soup finely with a hand blender. Divide it among four bowls.
10. Distribute the fried eggplant slices over the soup.
11. Wash the fresh coriander. Shake it dry and pick the leaves off the stems.
12. Garnish the finished soup with the fresh coriander leaves.

Nutrition per serving

kcal: 127
Protein: 4 g · Fett/Fat: 9 g · Carbs: 8 g