Options soup with eggplant

Contents:

• Recipe for vegetable soup, mashed eggplant
• Cream soup recipe of eggplant with lemon juice
• Recipe for miso soup with eggplant and mushrooms
• Recipe of cold sour milk soup with eggplant
• Soup recipe eggplant with potatoes

Everyone knows that, in order to permanently maintain health, a person must be properly and fully fed. Nutritionists are constantly being told about the benefits of vegetable dishes. However, apart from the fact that the vegetable dishes are useful, they are also very tasty and varied. In the harvest season the eggplant every housewife tries to prepare from them anything unusual to please domestic and tasty at the same time improve their health. And not for nothing, because it is now considered ordinary vegetables eggplant, which is used only in cooking, but at first, when he came (more than 5 centuries ago), it was used as a medicinal plant.

The beneficial properties of eggplant can be listed indefinitely. For example, due to the fact that it normalizes blood cholesterol level, it is used for prevention of hypertension, heart attacks, strokes, atherosclerosis. In addition, it is useful for the nervous and hematopoietic systems. Recipes eggplant (little blue) can be varied: they are fried, stewed, baked, pickled, dried. Pretty interesting taste has a vegetable soup with eggplant. Despite the fact that the dish is not added to the meat, soup turns nourishing and satisfying. And getting ready quickly and easily.
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Recipe for vegetable soup, mashed eggplant

Ingredients:

• Onions - 1 pc.
• Fresh tomatoes - 2 pcs.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Eggplant - 2 pcs.
• Garlic - 2 cloves
• Spice
• Salt
• Vegetable oil
• Greenery

Cooking method:

All vegetables are cleaned and washed. Onions cut into half rings, carrots - slices, pepper - julienne. Tomatoes are scalded with boiling water, remove them from the peel and cut into cubes. In a saucepan add up carrots, peppers and tomatoes, fill with water and cook over medium heat until tender. In a frying pan heat the vegetable oil, lightly fried onion, add finely chopped garlic and diced eggplant. Stir fry until cooked eggplant.

Then out of the pan with vegetable broth is poured into a separate bowl. Vegetables combined with roasted eggplant, garlic and onions, and ground in a blender. The resulting mass is added salt and pepper.

After the mixture is diluted drained vegetable broth to the desired consistency.

Greens finely chopped and added to the finished soup.

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Cream soup recipe of eggplant with lemon juice

Ingredients:

• Eggplant - 4 pcs. (700-800 g)
• Chicken broth - 1, 5 liters
• Lemon - 1 pc.
• Parsley - 20g
• Cream 20% - 50 ml
• Vegetable oil - 50 ml
• Ground black pepper
• Salt

Cooking method:

The pan-grilled and sprinkled with heated vegetable oil. Three little blue cut in half and fry for about 15 minutes on both sides. If the place they will burn a little, do not worry. The secret to this recipe is precisely in smoky, slightly gorchaschem aftertaste. Next, remove the skins of roasted eggplant. The pulp is placed in a pot of boiling chicken broth. Cook for about 10 minutes.

The remaining eggplant cut into small cubes and fry. Then add it to the pan with the broth. There also put the salt, black pepper and cook for another 5 minutes. Then remove the pan from the heat, add the cream, lemon juice and chopped parsley. Ready soup ground in a blender and fed to the table.
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Recipe for miso soup with eggplant and mushrooms

Ingredients for the soup:

• Eggplant - 1-2 pieces.
• Mushrooms - 100 g
• Miso paste - 1 tbsp. l.
• Dashi broth - 250 ml
• Green onions - 2 pen

Ingredients for broth dashi:

• Water - 250 mL
• Chips Tuna "Bonito" - 100 g
• Kombu - 1 record
• Salt

This recipe is a Japanese cuisine. Currently, however, prefer Japanese cuisine, and many of our compatriots. The main thing in this recipe - properly prepare the broth. So, to prepare the necessary amount of generic broth dashi in a pan gain glass of cold water, put the plate combos and bring to a boil. After boiling the algae out of the water is removed immediately, otherwise it will be too intense flavor. Kombu can be used dry and then again. Then the broth salt to taste and add the powder "Bonito". Boil for 2 minutes. Then the broth is removed from the heat, cover with a lid and insist 15 minutes. After that it is filtered through cheesecloth or a fine sieve to get rid of the remnants of fish flakes of powder "Bonito".

Then heat the grill in the oven. Eggplant cut into slices, mushrooms - 4 parts. Spread eggplant and mushrooms on a baking sheet and send in the oven for 10 minutes. After 5 minutes, they will need to flip. Baked eggplant slices cut into 4 pieces. In a saucepan, mix the eggplant, mushrooms and broth. Bring to a boil and remove from heat. In a small bowl mix the miso paste and a few spoonfuls of broth. Stir the mass added to the soup. Boil then it is not necessary, since pasta after boiling is not very pleasant to the taste. When serving the soup add chopped green onions.

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Recipe of cold sour milk soup with eggplant

Ingredients:

• Kefir - 1 tbsp.
• Eggplants - 250 g
• Wheat flour - 30 g
• Chopped parsley - 15 g
• Vegetable oil - 25 g
• Egg - 2 pcs.
• Garlic - 10 g
• Water - 400 mL
• Salt

Cooking method:

Wheat flour is blended with salt. Eggplant peeled, cut into slices and crumble in a mixture of flour and salt, fried in vegetable oil. Lightly beat the eggs with the help of a fork or a mixer and pour them fried eggplant. The mass is baked in the oven for about 10 minutes. Once cooled and cut into strips. The water was boiled, cooled and mixed with yogurt. To this mixture, add the garlic, chopped parsley and sticks of fried eggplant.
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Soup recipe eggplant with potatoes

Ingredients:

• Eggplant - 2 pcs.
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Olive oil - 4 tbsp. l.
• Vegetable broth - 1 liter
• Salt
• Spice

Cooking method:

To begin with warm up a frying pan and half olive oil fried onions. Little blue and potatoes cut into cubes, tomatoes - large slices, carrots rubbed on a medium grater. When the onion lightly fry, add to it grated carrots. Fry for 3-4 minutes and then add the eggplant and garlic. In another pan, pour the remaining olive oil and fry the tomatoes.

Broth bring to a boil, put the potatoes, fried eggplant, carrots, onions. Add salt and spices. Cook potatoes until tender. 2 minutes until cooked in the soup gently add the fried tomatoes.