Tomato Eggplant Soup

Ingredients

• 2 Eggplants
• Salt
• 8 g ginger (1 piece)
• 2 shallots
• 600 g tomatoes
• 1 tbsp butter
• 1 tsp garam masala (Indian spice blend)
• Pepper
• Cayenne pepper
• 2 tbsp olive oil
• 2 stalks coriander

Instructions

1. 1.

   Wash, trim, and quarter the eggplants lengthwise. Slice into rounds, sprinkle with salt, and let soak in water for about 10 minutes. Meanwhile peel and grate the ginger. Peel and finely chop the shallots. Boil tomatoes briefly, cool, peel, quarter, deseed, and roughly cube them.

2. 2.

   Melt butter in a pot and sauté the shallots with ginger for 1–2 minutes. Stir in garam masala and deglaze with 500 ml water. Season with salt, pepper, and cayenne pepper.

3. 3.

   Add tomatoes and half of the eggplant to the pot. Cook over low heat, stirring occasionally, for about 30 minutes.

4. 4.

   Pat the remaining eggplant dry. Heat oil in a skillet and fry the eggplant pieces until golden brown, about 4 minutes.

5. 5.

   Puree the soup finely and ladle into four bowls. Arrange the fried eggplant on top. Wash, pat dry, and tear coriander leaves into small pieces.

6. 6.

   Garnish the soup with coriander leaves.