If you haven't tried the roasted eggplant soup yet, now is the time. This soup, which is extremely delicious and practical, will be appreciated by everyone who eats it. The roasted eggplant soup recipe, which is extremely nutritious and satisfying, will warm you up with its warmth. You can make it with the materials at home without the need for a lot of materials. If you think that it is always difficult to find roasted eggplants, you can roast the eggplants beforehand or you can roast them in your oven.
How Do You Make Eggplant Soup?
For making eggplant soup, first of all, wash 3 medium-sized eggplants and make holes with a knife in several places. Then put the eggplants on the tray. Put it in a preheated 200-degree oven and roast it by turning it upside down from time to time. You can also roast it on the stove if desired. You can also use canned roasted eggplant. Then peel off the skins of the eggplants you roasted. Finely chop with a knife. On the other hand, put 1 and a half tablespoons of butter in a medium-sized deep saucepan and melt it. Add 1 and a half tablespoons of flour to it. Fry for 1 minute until the smell of flour is gone. Then add the roasted eggplants to the roasted flour. Stir the eggplants roughly for 1 minute. Now your eggplant soup is ready for you to enjoy!
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Does Eggplant Help Lose Weight?
Some people make eggplant soup recipe to lose weight. Eggplant is a low-calorie, low-value, and high-life vegetable. That means it's a good use for any weight loss diet list. The fibers move the movement that is playing. This helps you feel fuller for more and longer. This, in turn, can ensure your calorie intake. 1 medium eggplant contains an average of 20 calories and 3 grams of fiber. In the kitchen, it can be used in many recipes as a low-calorie and high-fiber material. Being together is not about having one over any nutrient, overweight loss. Combined with a balanced and healthy diet and having an exercise routine, eggplant soup can be good for your diet.
Roasted Eggplant Soup Ingredients
The ingredients needed for the eggplant soup recipe are as follows:
- 3 eggplants
- 2 spoonful butter
- 5 tablespoons of flour
- 1 glass of water Milk
- 5 glasses of water
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 clove of garlic
- 1/8 bunch dill
Roasted Eggplant Soup Instructions
You can use roasted eggplant puree to make an eggplant soup recipe. If you do not choose this method, fry the eggplants first. Melt the butter in a soup pot and lightly brown the flour. Chop the roasted eggplants into cubes. Turn the eggplants with the roasted flour. Add the crushed garlic. Add the water slowly and when it boils a little, add the milk and mix. Bring to a boil and add salt and pepper and, if desired, flavor your soup with finely chopped dill. There are some tricks for roasted eggplant soup. Do not overcook the butter and flour and use a whisk for this process. Peel the skin of the roasted eggplant and add it to the soup by crushing it if you wish. If you want a smooth soup, you can thicken it with a hand blender.
How to Roast Eggplant?
In order to make an roasted eggplant soup recipe, it is important that the eggplants are fried without absorbing oil. First, start by washing your eggplants well. Roasting the eggplant by peeling is important both in terms of flavor and shortens the frying time of the eggplant. Keep the eggplants that you peeled in a colorful way in plenty of salty cold water. This is how the first black bitter juice will come out. Then drain this cold and salty water and chop your eggplants as you wish. Prepare plenty of salty and cold water again and put the eggplant slices in it. Soak in the water until it changes color. Eggplants waiting in cold and salty water will absorb less oil. In the meantime, add your liquid oil into a pan. If you use olive oil at this stage, your eggplants will absorb less oil. Olive oil is one of the best oils that can withstand high temperatures. Add 1 teaspoon of vinegar to this oil. It is important that you add the vinegar before the oil gets hot before you put it on the stove. In this way, you will prevent your eggplants from absorbing oil.
Remove the eggplants from the water and remove all water on a paper towel, pat dry. Add salt to it. When the oil is hot, throw the dried and salted eggplants into the oil and fry them. Take care to fry on medium or high heat. It will absorb oil on low heat. Therefore, pay close attention to the level of the fire. Remove your cooked eggplants from the stove with the help of a colander and place them on a paper towel-lined plate. Let the excess oil drain. Eggplants that have been removed from excess oil are now ready for eggplant soup.
