RED CURRIED EGGPLANT SOUP
Steps:
- Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly. Puree soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt, croutons or microgreens.
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Ismailkhan Khan
[email protected]This soup was just okay. The flavor was a bit bland and the eggplant was a bit tough. I don't think I'll be making this again.
Jerry Morris
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor and the creamy texture. I will definitely be making this again.
Rehan Aly
[email protected]This soup was easy to make and very flavorful. I used a medium eggplant and it was the perfect amount for two servings. I will definitely be making this again.
Khawaja Azeem
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The soup was amazing. The eggplant was cooked perfectly, and the curry flavor was just right. I will definitely be making this again.
Parmanand Patel
[email protected]This soup was delicious! I loved the combination of flavors, and the eggplant was so tender. I will definitely be making this again.
NASRIN ARAF
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's easy to make, and the ingredients are easy to find. I highly recommend this recipe!
Apon Mia
[email protected]This red curried eggplant soup was a hit with my family! The flavors were so rich and complex, and the eggplant was cooked perfectly. I will definitely be making this soup again soon.