Cream Of Eggplant Soup
by Tarla Dalal

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.

This recipe has been viewed 47844 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Cream Of Eggplant Soup recipe - How to make Cream Of Eggplant Soup

1 large brinjal (baingan / eggplant)
1 1/2 tbsp olive oil
1 tbsp chopped garlic (lehsun)
1/2 cup finely chopped onions
1 tsp dried red chilli flakes
1/4 tsp freshly ground black pepper (kalimirch) powder
1 cup chopped tomatoes
1/2 cup fresh basil leaves , torn into pieces
1/2 cup cheese spread
salt to taste
2 tbsp grated processed cheese
1 cup milk

Method

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.