Eggplant Soup

Ingredients

• 2 eggplants
• 1 tsp butter
• 1/2 potato
• 1/2 onion
• 2 cloves garlic
• 1 piece vegetable stock
• 100ml milk
• 300ml water
• 2-3 perilla leaves
• 1 tsp pine nuts

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Steps

1. 01

   Halve the eggplants, toss with olive oil, salt, and pepper, and roast at 180°C for 30 minutes.

2. 02

   Meanwhile, melt butter in a pot and sauté the diced potato, minced onion, and minced garlic.

3. 03

   Add the roasted eggplant from step 1 and 300ml water to the pot from step 2, add the vegetable stock, simmer a bit longer, then turn off the heat and blend with a hand blender.

4. 04

   Pour in a little milk and mix well. (Taste and season with salt.)

5. 05

   Plate and top the soup with pine nuts and chopped perilla leaves.