Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Ingredients for Brinjal and Smoked Chilli Soup Recipe
Brinjal Roasted and peeled 1
Dried red chillies 5
Olive oil 2 tablespoons
Vegetable stock 1 cup
Fresh cream 1 cup
Salt to taste
Butter 4 tablespoons
Extra virgin olive oil for garnish 1 tablespoon
Fresh coriander leaves for garnish
Chop roasted brinjals and grind into a smooth paste. Heat olive oil in a non-stick pan, add dried red chillies and sauté till light brown. Drain the red chillies and keep them aside.
Add the brinjal paste to the pan and sauté for a minute. Add vegetable stock and whisk well. Add cream, salt and butter and boil for a minute. Add 1 tbsp extra virgin olive oil and mix well. Cut the sautéed red chillies into thin long strips. Transfer the soup into a serving bowl. Garnish with coriander leaves, little virgin olive oil and sautéed chilli strips. Serve hot.
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