Cream Of Eggplant Soup
by Tarla Dalal
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Added to 6 cookbooks
This recipe has been viewed 9735 times
Chock-full of antioxidants, eggplant is a great addition to your diet, but do you often wonder if there are exciting ways to prepare it? here is a cream of eggplant soup that your family will slurp up delightedly. With onions and tomatoes for flavour, and basil for a herbed touch, not to forget the irreplaceable dash of pepper, this soup is a sumptuous start to your meal.
- Pierce the brinjal using a fork and roast in an open flame or till it turns soft from inside and a little charred on the outside. Peel, chop and keep aside.
- Heat the oil in a deep pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the red chilli flakes, pepper and tomatoes and sauté on a medium flame for 2 minutes, while stirring occasionally.
- Add the basil, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the brinjal, cheese spread, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Remove from the flame, add the cheese and mix well.
- Allow the mixture to cool completely and blend in a mixer to a smooth purée.
- Transfer the purée back into a deep pan, add the milk and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
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