Eggplant Soup

          How about some eggplant soup? Yes you heard it right. This is what I tried and it turned out amazing !!! It is a real hearty and wholesome one pot meal for a dinner on the lighter side.  It is prepared with a few basic ingredients that are easily available. 

           I added some mint, however, it can be substituted with any other greens of your choice. You can enjoy it just as it is or with some soup sticks or bread croutons for a great comfort meal. Why stop there? If you wish you can also add a dollop of cream or cheese to make it even more irresistible. Do give this recipe a try.

• 2-3 long eggplants, cut into roundels
• 1 onion, sliced
• 2-3 cloves garlic
• 1/2" ginger
• 1-2 green chili
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 stock cube
• salt if required 
• handful of mint leaves
• 1 & 1/2 cups water
• 1/2 cup yoghurt
• a sprig of mint, a pinch of red chili flakes and 1 tsp. olive oil to garnish 

         Heat olive oil and fry few eggplant roundels till golden brown on both sides. Drain and keep aside for the garnishing. 

          Now add the butter in the same pan and sauté the onion, ginger, garlic and chilies till they turn translucent. 

          Add the remaining eggplants and stir fry for 2-3 minutes. Add the mint, stock cube and 1 & 1/2 cups water. Adjust the consistency accordingly.

          Pressure cook for 2-3 whistles. Let it cool down before you blend along with the yoghurt to a smooth consistency. 

          Just before serving, heat through and garnish with the fried eggplants, mint, red chili flakes and a drizzle of some olive oil.




Note - If you are using stock cube, do check before adding salt.