Roasted Eggplant Soup Recipe
Equipment
- 1 Pot Large
- 1 Blender
Ingredients
- 2 pieces Eggplants Medium
- 1 liter Milk Organic
- 2 tbso Butter Organic
- 3 tbsp Olive Oil
- 3 tbsp Flour Organic
- 1/2 tbsp Black Pepper
- 1/2 tbsp Sea Salt
- 1/2 tbsp Chili flakes
- 2 cloves Garlic
Instructions
- Begin by roasting the eggplant until it is tender and slightly charred. This can be done by either grilling the eggplant or roasting it in the oven. 20 minutes, 220 °
- Peel the eggplants and cut them into small pieces
- Heat olive and butter in a large pot,
- Add flour and give it a good mix.
- Add the roasted eggplants and mix.
- Add milk, salt, garlic, black pepper and chiliflakes (optional), mix and cook for 15-20 minutes over medium heat.
Video
Notes
- Be careful when you peel the eggplants. Do not burn your hands!
- Chili flakes are optional, however, I recommend you use some.
- You can use cooking oil instead of olive oil.
- If you want to prepare 4 servings, use 1 liter milk,however, do not change the amount opt the eggplants.