Tomato and Eggplant Soup

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Tomato and Eggplant Soup

Tomato and Eggplant Soup - Delicious soup of exotic cuisine, flavored with coriander.

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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
130
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie130 kcal(6 %)
Protein3 g(3 %)
Fat10 g(9 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate91 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37 mg(39 %)
Potassium645 mg(16 %)
Calcium35 mg(4 %)
Magnesium35 mg(12 %)
Iron1.1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.5 g
Uric acid45 mg
Cholesterol11 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
2
600 grams
1 piece
Ginger root (About 8 grams)
1 tablespoon
1 teaspoon
Garam Masala (Indian spice mixture)
2 tablespoons
2 sprigs

Preparation steps

1.

Rinse eggplant, trim, cut in quarters lengthwise and cut into slices, sprinkle with salt and leave for about 10 minutes. Meanwhile peel ginger. Peel shallots and finely chop. Blanch tomatoes in hot water, peel, quarter, core and roughly chop.

2.

Melt butter in a saucepan and sauté shallots with ginger for 1-2 minutes. Mix in Garam Masala and deglaze with 500 ml (approximately 16 ounces) of water. Season with salt, pepper and cayenne pepper.

3.

Add tomatoes and half eggplant, simmer, stirring occasionally, over low heat for about 30 minutes.

4.

Meanwhile, pat remaining eggplants dry. Heat oil in a pan and eggplant and fry until golden brown in about 4 minutes.

5.

Finely puree soup and distribute to 4 cups. Arrange fried eggplant on soup. Rinse cilantro, shake dry and pluck the leaffs.

6.

Garnish soup with cilantro.