Eggplant and lemon soup6 comments Apr 23rd, 2010 | By Tobias | Category: Recipes, Soups
There are lots of eggplants to be seen on the market stands and in the super markets here in Greece. A good reason to use them in all different sorts of ways. This time I decided for a simple but delicious soup. The roasted eggplants in combination with the lemon taste fresh, the touch of cream makes the soup seem smooth.
Preparation time: 40 minutes
- 3 large eggplants
- juice of a lemon
- 1 liter of vegetable stock
- 150 ml cream
- salt and pepper
- some olive oil
Place two of the eggplants in the pre-heated oven at 220 degrees centigrade and bake them for 30 minutes. The skin will start to bubble. Turn the eggplants occasionally.
Peel the remaining eggplant. Dice it but make sure that the dices are not too small as you want to fry the dices.
Heat some olive oil in a frying pan to fry the eggplant dices. They should be nice and brown on all sides.
Remove the eggplants form the oven and let them cool down a bit. Cut them open and scrape out the meat. Cut the meat a bit, then add it to a pot with the vegetable stock and the lemon juice. Let it boil for a few minutes. Now process half of the soup in a blender until smooth. Return the liquid form the blender to the pot. Add the cream. Season with salt and pepper.
Put some eggplant cubes into the soup plate and add the soup. Serve.
Tip: If you have the possibility to grill the eggplant, do so. The taste wil become even more smokey.