Eggplant Soup

Ingredients

Eggplant 400 g

Garlic 2 cloves

Creaming cream 100 ml

Vegetable broth 250 ml

Onion 1

Bell pepper 1

Tomato 200 g

Processed cheese 50 g

Chili sauce 1 tbsp

Smoked paprika 1 tsp

Sugar 1 tsp

Salt to taste

Pepper to taste

Spices to taste

Herbs to taste

Peel the eggplant, cut into cubes, season with salt, and let sit for 15 minutes (to release the bitterness).

Bake the tomatoes with the garlic in the oven for 20 minutes at 220°C.

Finely chop the onion and fry in vegetable oil until golden brown. Add the bell pepper and tomato and simmer for 2 minutes.

Rinse the eggplant with cold water, pat dry, and add to the tomatoes. Add the vegetable broth, cover, and simmer over low heat for 15 minutes.

Add the cream, cheese, and spices and blend everything together.

Enjoy!