1 1/2lb eggplant2 cups thin vegetable stock (or 2 cups warm water with 1 tablespoon vegetable stock) 1 tablespoon olive oil 3 medium garlic cloves, crushed2 cups chopped onion 1 teaspoon salt (we recommend kosher table salt)Freshly ground black pepper 3 tablespoons sour cream2, Tablespoon tahini 1/4 teaspoon cayenne pepper (more if you can handle it) 1/4 teaspoon ground cumin 1/4 cup freshly chopped parsley Top: Some yogurt and finely chopped tomatoes and peppers Preheat oven to 375 degrees FCut the eggplant in half lengthways. Lightly salt and pepper each open side and let sit for about 15 minutes to sweat out bitter juices. Rinse, pat dry and brush the cut surfaces with olive oil. Bake face down on a baking sheet for 30 to 40 minutes. Refrigerate until you can handle it. Scoop out the flesh, remove the skin. Sauté the garlic and onion in 1 tablespoon olive oil with salt until the onion caramelizes. Grind in fresh black pepper. Purece together (use a blender or food processor with a steel blade) the eggplant pulp, water or broth, and onion/garlic satu.Place the puree on the lid of a saucepan and heat gently . When the soup is hot, beat the tahini, sour cream and cayenne until smooth.Let simmer, covered, for 30 minutes.Just before serving, add parsley and garnish each bowl of soup with yogurt and diced tomatoes and peppers. This recipe should be eaten the same day and should not be kept.
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March 2023
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