Turkish Eggplant Soup
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A super easy and delicious eggplant soup
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Turkish Eggplant Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
A super easy and delicious eggplant soup
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
  • 400 grams Roasted Eggplant Flesh
  • 2 Tbsp Butter
  • 2 Tbsp All purpose flour
  • 600 ml Water
  • Salt & Pepper to taste
  • 1 Tsp Ghee or Oil
  • 100 ml Milk
Servings: servings
Units:
Instructions
  1. Cut your raw eggplants into halves and remove the stems. Brush with ghee and roast for 30 minutes at 190C in your oven. You can also roast it on the stove or grill.
  2. Once they cool down scoop out the flesh.
  3. In a large pot heat the butter and then add the flour once it’s melted. Cook for 2 minutes or so.
  4. Add in the eggplant and mix well. The add in the milk and mix before adding in the water.
  5. Now season with salt and then blend with the immersion blender. Taste for seasoning, strain if you want a smoother soup.
  6. Finally add pepper and give it all a good mix.
  7. Serve the soup and finish with some chili butter and chives.