Eggplant and lentil soup

Крем супа от леща и патладжан 21 Eggplant and lentil soup

Eggplant and lentil soup


2 medium eggplants
1 teaspoon of coral lentils
2-3 stalks of spring salad onion
500 ml of water
250 ml milk
10 g butter
1 teaspoon dried savory, parsley, celery leaves and onion
Salt, pepper and oil to taste


Wash the eggplants and cut them lengthwise into 4. Then place them on a baking dish, sprinkle with oil, salt and pepper and cook at 200°C. It takes about 30 minutes to soften and brown. Then scrape the flesh with a spoon and set it aside.

Meanwhile, bring the lentils and spring onion (finely chopped) to a boil in 2 cups of water (500 ml). Season with savory, black pepper, celery, parsley, dried onion and salt. Drizzle with oil. Simmer over low heat until the vegetables are cooked through. With coral lentils it’s rather quick.

Add the eggplants, milk and butter. Boil for a further 2-3 minutes. Finally, mix the soup into a smooth cream with a hand blender.

Serve the eggplant soup hot, sprinkled with freshly baked croutons.

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