Eggplant Soup? Never heard of it ? But, I assure you it simply tastes awesome and equally delicious. Roasted eggplants gives a smokey flavour to the soup and is made with some basic ingredients and spices. This is a very tasty and a hearty soup.
If had with few bread sticks, it makes for a wholesome one pot meal. The addition of kafir lime leaves and lemon grass stalk gives this soup a refreshing flavour. It can also be prepared with some tomatoes added to it and garnished with some grated cheese.
- 1 medium sized eggplant
- 1 onion, chopped
- 2-3 garlic, crushed
- 1 tbsp. olive oil
- salt to taste
- black pepper to taste
- few kafir lime leaves
- 1 lemon grass stalk (only the white portions to be used)
- 3 cups stock
- 2 tbsp. lemon juice or to taste
- coriander leaves and red chilly powder to garnish
Smear some oil over the eggplant and cut into half. Roast over a stove top till it is charred. Alternatively it can be done in an oven too. When cool, discard the skin and mash well. Keep aside.
Heat oil and saute the onion and the garlic till light brown in colour. Add the mashed eggplant and saute for 1-2 minutes. Add the stock, salt, pepper, kafir lime leaves and the lemon grass stalk.
Pressure cook for 2-3 whistles. When cool, discard the lime leaves and the lemon grass. Then blend into a puree and strain. Just before serving, heat through and add the lemon juice. Serve, garnished with coriander leaves and red chili powder.