Eggplant soup recipe


Eggplant soup recipe

Eggplant soup recipe — an interesting vegetable with the illusion of taste due to fungi texture and taste of the eggplant. Soup with Eggplant cooked in dietary performance without roasted vegetables without fats and vegetable oils, without meat and fish broth.

For the preparation of meals should be chosen young eggplant fruit with soft ripened seeds. Before cooking eggplant pre-soaked in a solution of salt to remove the bitterness characteristic imparted contained in the fruits of corned beef. Left bitterness not only spoils the taste quality of the finished dish, but also harmful to health. Vegetable soup with eggplant has a soft consistency, for sparing diet menu for children and a healthy diet. Illusion of mushroom soup with eggplant flavor will please people who do not recommended the use of mushrooms.

Eggplant soup — ingredients for 4 liters of soup:

  • Eggplant — 2 pieces
  • Onions — 1 pc
  • Carrots — 1 pc
  • Black pepper — 5 pcs.
  • Bay leaf — 3 pieces
  • Salt — to taste

Eggplant soup recipe:

  • Eggplant is thoroughly washed, not peeled, cut lengthwise plate thickness of about 7 mm.
  • Soak for one hour received the eggplant plate in a saline solution for getting rid of the characteristic bitterness of the fruit, determined by the presence of vegetable substances SOLONIN. The solution is prepared from a liter of cold boiled water and a tablespoon of salt.
  • Recline soaked eggplant plate on a colander, give saline to drain. Cut the plate into small cubes.
  • Prepare the remaining vegetables. Carrot rub strips, onion cut into small cubes.
  • Pour into a saucepan three quarts of water. Put on the stove, turn on high heat, bring the water to a boil.
  • The pre-prepared vegetables in boiling water lay in the following sequence: carrot strips, dice onions, eggplant cubes.
  • We bring the water to a boil, translate into a slow fire. Cook the soup with eggplant until tender for 30 minutes.
  • Five minutes until cooked add the black pepper, bay leaf and salt.
  • Boil the pasta from durum wheat. Suitable various kinds of pasta. The preferred varieties have short pasta: Feathers (penne), spiral (fusilli, rotini), shells, butterflies (farfalle), horns, ditalini, rigatoni.
  • Pre-cooked pasta on plates spread. Pour hot soup pasta. Dish seasoned with sour cream and low-fat chopped greens.

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