Delicate, creamy, and enveloping: the eggplant soup is a simple yet flavorful dish, perfect when you’re in the mood for something light and quick to prepare. Eggplants, with their soft flesh and intense aroma, transform into an ideal cream to enjoy either warm on cooler late summer evenings, or cold on sunny days. Easy to prepare and ready in a few steps, this dish is the perfect ally for a light dinner or as a first course. To add a touch of color and freshness, I added a dice of raw tomatoes, dressed with oil and basil… which you can omit if not desired.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Summer, Autumn
- Energy 114.59 (Kcal)
- Carbohydrates 25.73 (g) of which sugars 9.14 (g)
- Proteins 3.40 (g)
- Fat 0.85 (g) of which saturated 0.15 (g)of which unsaturated 0.21 (g)
- Fibers 7.79 (g)
- Sodium 324.65 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs eggplants
- 1 potato (small, optional)
- 1/4 onion
- 1 clove garlic (optional)
- 1 pinch chili pepper (optional)
- to taste vegetable broth (or water)
- 2 round tomatoes
- extra virgin olive oil
- basil (or other herbs)
- salt
Tools
- Pot
- Immersion Blender
- Cutting Board
Preparation
Wash the eggplants, remove their ends, and cut them into cubes. Wash and peel the potato (if you choose to use it), and cut it into cubes as well.
Peel the onion and chop it, place it in a pot along with the garlic, a pinch of chili pepper, and a drizzle of oil.
Sauté for a few seconds, then add the eggplants and potatoes cubes (1). Salt and let brown for 5-10 minutes.
Cover with hot vegetable broth and let cook on medium-low heat for another 10-15 minutes, or until the eggplants are tender (2).
Meanwhile, wash the tomatoes and cut them into cubes, removing the internal seeds. Dress them with oil, salt, and some basil leaves.
When the eggplants are ready, blend them with the immersion mixer, until you obtain a rather thick cream.
Serve the eggplant cream in plates and add the tomatoes on top; they will give color and freshness.
The eggplant soup is ready, I recommend serving it warm or at room temperature.
Tips and Notes
You can omit the potato if you don’t have it; it’s only used to thicken the cream.
You can add 1-2 tablespoons of liquid cream or yogurt at the end of cooking.
You can omit the tomatoes, or replace them with eggplant cubes, sautéed in a separate pan.
FAQ (Questions and Answers)
What kind of eggplants should I use?
Almost all varieties are suitable, both round and long ones, even with white or striped skins. If you notice that the skin is very thick or somewhat wrinkled, you can remove it with a vegetable peeler.
