#EggplantSoup

20251016 #breakfastdiary day 1534, 17°C/mostly cloudy The original recipe calls for heavy cream, but I didn't have any, so I used milk and half a potato instead to make it thicker — approx. 300kcal #eggplantsoup

2 eggplants, 1t butter, 1/2 potato, 1/2 onion, 2 cloves garlic, vegetable stock, 100ml milk, 300ml water, a little perilla leaves, 1t pine nuts

1. Halve the eggplants, toss with olive oil, salt, and pepper, and roast in a 180°C oven for 30 minutes. 2. Meanwhile, melt butter in a pot and sauté finely chopped potato, minced onion, and minced garlic. 3. Pour 300ml water and the roasted eggplant from step 1 into the pot from step 2, add vegetable stock, simmer a bit more, then turn off the heat and blend with a hand blender. 4. Pour in a little milk and mix thoroughly. (Taste and season with salt.) 5. Plate and top the soup with pine nuts and chopped perilla leaves.

Inspired by @_meesosoupcooks