- Eggplants - 300 Grams
- Tomato - 1 Piece
- Bow - 1 piece
- Garlic - 4 Teeth
- Vegetable broth - 300 milliliters
- Cream - 200 Milliliters
- Soft cream cheese - 30 Grams
- Seasonings - 1 Teaspoon (basil, marjoram or Provencal herbs)
- Hot pepper - - To taste
- Salt - - To taste
We prepare the necessary ingredients. Vegetables thoroughly rinse under running water. Eggplants are cleaned from the skin, cut into random, not very large, slices and soaked in salty water for 15 minutes to remove the bitterness of this vegetable. Then we peel the tomato from the skin and cut into 4 slices, together with 4 slices of garlic, put it in a foil basket and send it to the oven (200 gr) for 20 minutes. In the largest and deep frying pan in olive oil fry to a golden-colored finely chopped onions. Eggplant is extracted from water, squeezed and added to a skillet to the onions. We pour a glass of broth. Then add salt, pepper, seasonings, bring it to a boil, then remove the fire and stew it under the lid for 10 minutes. Then mix the stewed eggplant with the tomatoes and garlic, stir and grind with a blender. To the resulting mashed potatoes, add a little more pepper and cream cheese. Then pour in hot cream. If there is little salt, then add. Once again, we mix everything with a blender and our soup is ready. Bon Appetit!
Servings: 3