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Recipe : *** Grilled Eggplant Soup

Grilled Eggplant Soup
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    1 h
  • Ready in
    1 h 20
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Eggplant, Grilled, soup

Recipe's Ingredients

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  • 1 tablespoon olive oil
  • 1 large clove garlic, peeled, thinly sliced
  • 1 fresh bay leaf
  • coarse gray salt
  • fine salt and freshly ground black pepper
  • 2 slices bread, toasted
  • 2 to 4 slices emmenthal cheese
  • 2 extra-large eggs
  • 2 tablespoons freshly grated parmesan cheese
  • 350 g eggplant, peeled, 1/5" dice
  • 300 g sweet onion, peeled, shredded
  • 500 ml water

  • Recipe preparation steps

  • 1
    Heat the oil in a saucepan over medium heat. Add the eggplant, onion, and garlic. Cook for abut 5 minutes until everything starts to soften. Stir often. Add the water, bay leaf, and gray salt. Bring to a boil, reduce heat to simmer, and cook, uncovered, for about 45 minutes.
  • 2
    Preheat the broiler to high. Prepare water for poaching the eggs.
  • 3
    Season the soup with fine salt and black pepper. Divide the soup between large serving bowls. Place a slice of toast on top of each portion. Arrange the slices of Emmenthale cheese in a single layer on the toast and spoon the Parmesan cheese over that. Place the bowls of soup under the broiler until the cheese melts and starts to brown, about 3 minutes.
  • 4
    In the meantime, poach the eggs for 3 minutes. When done, remove with a slotted spoon and drain on absorbent paper.
  • 5
    When the soup bowls come out from the broiler, place a poached egg on the top of each one.
  • Ready !



 

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