Armenian eggplant soup is a very satisfying dish. Let's cook it in several ways.
Eggplant soup. Vegetable Broth Recipe
Of course, such a soup can be prepared on any broth. It will be very good on low-fat beef broth. But if you want to cook lean eggplant soup , a recipe for a good vegetable broth will come in handy. Its main secret is that you need to bake all the vegetables in the oven. And then cook the broth from them. All the ingredients for it can be folded onto one baking sheet and, without adding fat, bake for half an hour. This stage can be replaced by grilling (to black tan) - it will give a similar effect. Then pour cold water and cook in the same way as a regular vegetable broth, boiling for 40 minutes. and letting it brew.
Eggplant soup. Armenian recipe
Vegetable broth before laying the ingredients is better to strain. It can also be replaced with plain water. It will need 1.2 liters. Cut 3 potatoes into small cubes, let them boil in broth or water. Meanwhile, prepare 2 large eggplants, 1 zucchini, 2 onions, 1 carrot, 2 large paprika, 1 tomato, 8-9 tsp. ketchup (or tomato sauce without starch). Vegetables need to be peeled and chopped, and then fry. Pour into the prepared broth with boiled potatoes. Cook another 15 minutes. If the eggplant soup (the recipe of which is designed for a rather thick consistency) does not seem liquid enough to you, you can add water at any stage of cooking.
Paprika is better to take multi-colored, but you can do without carrots if you think that it gives a sweetish flavor. To neutralize it, you can add a quarter teaspoon of citric acid.
Eggplant Cream Soup
The unique taste will be given to this dish by adding cream (150 ml, the fat content depends on your preferences), baked garlic (half a head) and Provence herbs. Eggplant (300 g, you can have a little more), you can take any. Large overripe is better to cleanse the seeds, and white (if they are small) leave with a peel. You will also need the following vegetables: one onion, tomato and garlic. To eliminate bitterness, chopped eggplant should be rubbed with salt and, after waiting 15 minutes, rinse with water. The tomato should be scalded with boiling water and after a couple of minutes remove the skin from it. Next, cut it into 4 parts. Take a small piece of foil. Wrap chopped tomato and peeled garlic in it. In a preheated oven to 200 degrees, these vegetables should spend 20 minutes. It is this step that will give your soup a unique aroma and special taste, so you can not skip it. Eggplant with onions fried in olive or sunflower oil should be brought to softness, covered with a lid, and then pour the vegetable broth into the pan (1 tbsp., Can be replaced with boiled water). Pour there a teaspoon of Provence herbs (taken in equal proportions of oregano, thyme, savory, marjoram and rosemary), simmer for another 30 minutes. Baked tomato with garlic should be added to other vegetables and, having cooled, grind in a blender until cream. Season with red ground pepper, cream and cream cheese.