Eggplant Broth with Herb Garnish
7,9 / 10
- 1 onion (chopped)
- 1 Eggplant
- ⅔ cup dry white wine
- 1.333 cups vegetable stock
- freshly ground peppers
- 2 tomatoes (cut into wedges)
- ⅔ cup cream
- 1 clove garlic cloves (minced)
- 3 Tbsps olive oil
- Basil (to garnish)
Cut the aubergine into approximately 8 very thin slices using a mandolin vegetable slicer if available.
Peel and chop the rest of the aubergine. Put into a pan with the onion, add the wine and stock and season with salt and pepper.
Put a lid on the pan and simmer for 10-15 minutes, then add the garlic to the soup. Stir in the cream.
Heat the oil in a frying pan and fry the aubergine slices for about 2 minutes until golden brown, turning once. Drain on kitchen roll and season lightly with salt.
Season the soup again, ladle into bowls, add the strips of tomato and fried aubergine slices and serve garnished with basil.