INGREDIENTS YOU’LL REQUIRE in soup of eggplant
Eggplants + salt – The most general variety are globe eggplants, but there are many to choose from, like fairytales, Chinese, and Sicilian.
Extra virgin olive oil – Utilize your finest olive oil to saute the veggies for the best flavor.
Onion & carrots – The first 2 flavors to go in the pot. Onion builds on the savory flavors, and carrot intensifies the aromatics. You can utilize any onion (yellow onion, sweet white onion, red onion, shallot, etc.).
Red bell pepper – To introduce zesty, slightly citrusy flavors to the soup.
Tomatoes – I utilized a slicing tomato, but smaller varieties such as Roma, grape, or cherry will even add a pop of umami flavor. What’s most vital is using ripened bright red, juicy tomatoes.
Vegetable stock – Stock doubles as the liquid element and a flavor enhancer. If possible, utilize low sodium vegetable stock.
Spices & seasonings – The veggies and stock are the main sources of flavor, so I kept the spices simple. You will only require red paprika, cayenne pepper, and garlic powder.
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HOW TO COOK EGGPLANT SOUP
Prep the eggplant for soup: First, cut the eggplant into thick slices (about 5 to 8 slices), then sprinkle on both sides with salt. Set the salted eggplant in a colander for at least thirty minutes. You will start to see moisture build on the surface of the eggplant. Rinse the pieces under cool water, pat them very dry, and cut them into small cubes.
Saute the veggies: While the eggplant rests, warm the olive oil over medium heat in a large pot, and cook the onion and carrots until the veggies begin to soften (4-6 minutes). Next, add the red bell pepper and tomato slices and cook for another 5 minutes. Then, add the eggplant, give everything a good stir, and let cook until the eggplant starts to soften.
Add the stock and simmer: Add the vegetable stock, red paprika, cayenne pepper, and garlic powder, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 25 to 30 minutes. Then, turn off the heat, and let the soup cool.
Blend, reheat and serve: Once cool, pour your soup in batches into a food processor or high-speed blender, or utilize a handheld immersion blender and blend until smooth. Return the blended soup to the pot and bring it back to a simmer. Then, turn off the heat. Serve hot.
Salt your eggplant. This tried-and-true technique aids draw out excess moisture and neutralize overly bitter flavors while seasoning the vegetable.
Chop your vegetables about the similar size, so they saute at the same rate. You will eventually blend everything, so cutting the veggies into proper shapes isn’t as important.
Deglaze the pan with a splash of a red wine. Before adding the stock and spices, add a splash of your favorite cab or zinfandel to the pot and cook for thirty to sixty seconds while you scrape up any tasty browned veggie bits. Then, add a your liquid.
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