Very fresh and creamy eggplant lemon soup
Course: Lunch, Soup, AppetizersCuisine: Arabic, Palestinian
Servings
6
Preparation
45
minutesCooking time
30
minutesTotal time
1
hour15
minutesEggplant, we know it from casseroles, from pilavs, from baba ganoush. But as the main ingredient of a soup, this vegetable is not so well known. We are going to change that. Because this is a hit. Also very nice in summer.
Ingredients
6 aubergines / eggplants
1 liter broth
100 ml lemon juice
4 cloves garlic
0,5 table spoon cinnamon
0,5 table spoon ground cumin
4 table spoons olive oil
1 red chili pepper
100 gram almonds
150 ml plant based yoghurt
3 table spoons flour
300 ml sunflower oil
salt and pepper
0,5 bouquet fresh cilantro
Preparation
- Cut the crowns off 4 aubergines, give them some notches around and then put them in a preheated oven at 225 degrees for 45 minutes.
Then take them out of the oven and cut them in half lengthwise. Slide the pulp out with a spoon. Finely chop the pulp. - Put the pulp in a large pan with the stock, the finely crushed garlic, the lemon juice, the cinnamon and the cumin powder. Let it boil and then reduce a little over medium heat in about 25 minutes.
- Cut the two remaining aubergines into cubes of 1 by 1 cm. Cut the red pepper in half lengthwise and then into strips. Heat a frying pan and add the sunflower oil. When it is hot, fry the aubergines and red pepper until crispy and done. Also add coarsely crushed almonds.
- Now mix the flour with the yogurt in a bowl. Beat it together well. Add a generous spoonful of hot soup. Stir well again. Turn off the soup and add the yogurt. Stir slowly. Pour the soup into bowls, add the fried eggplant / red pepper / almonds and finely chop some coriander on top.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
