Tomato and Eggplant Soup
Tomato and Eggplant Soup - Delicious soup of exotic cuisine, flavored with coriander.
Healthy, because
Even smarter
Nutritional values
Aubergines are good for our heart because they contain anthocyanins. These natural plant dyes lower high blood pressure. In addition, the vegetables contain potassium, which has a positive effect on our fluid balance.
You can serve Indian chapati with the tomato and eggplant soup. This is a dough made from wheat and corn flour. Also a Kaki Lassi as a drink fits to the delicious soup.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 11 mg |
Preparation steps
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.
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.
Add tomatoes and half eggplant, simmer, stirring occasionally, over low heat for about 30 minutes.
Meanwhile, pat remaining eggplants dry. Heat oil in a pan and eggplant and fry until golden brown in about 4 minutes.
Finely puree soup and distribute to 4 cups. Arrange fried eggplant on soup. Rinse cilantro, shake dry and pluck the leaffs.
Garnish soup with cilantro.
