spicy eggplant and peanut soup

Last Recipes

spicy eggplant and peanut soup

spicy eggplant and peanut soup

spicy eggplant and peanut soup
spicy eggplant and peanut soup

Ingredients spicy eggplant and peanut soup
Number of persons
-
4
+

2 eggplants

4 shallots

Oil (e.g. olive)

1 medium onion

1 fresh hot pepper

Fresh ginger (to taste)

Cumin powder

Chilli powder (optional, if the fresh chilli pepper is very hot, it is better to avoid)

Coriander seed powder

Turmeric powder

2 tablespoons of tomato paste

1 can of diced tomato

Water or light vegetable stock

150 g peanut butter creamy or chunky (= with pieces) of your choice

1 good handful of beans (flat green or coconut)

half lemon

1/2 bunch of coriander leaves

Crushed roasted coriander and peanut leaves for garnish

Salt




Preparation spicy eggplant and peanut soup
Total time: 1h25
Preparation time: 40 min
Cooking time: 45 min
Peel and cut the aubergines into 1 to 2 cm cubes, place in a salad bowl with 2 tablespoons of salt (stir well). Leave for about 20 minutes.
In the meantime, peel and cut the shallots as finely as possible.
Pour 2 tablespoons of oil into a large saucepan and sauté the shallots until they are toasted and caramelized (about 15 minutes). Set aside in a salad bowl.
Rinse well under cold running water and drain the diced eggplant.
Add 1 tablespoon of oil to the pan, fry the aubergine cubes, stirring well for 12-15 minutes until tender. Set aside in the bowl with the shallots.
Peel and coarsely chop the onion, seed and finely chop the chilli pepper, grate the fresh ginger.
Put oil back into the pan and sauté the onion, chilli, ginger and spices (about 5 minutes, the onion should be transparent and softened but not roasted). Add the tomato paste and sauté for another 30 seconds.
Pour in the can of tomatoes, water (or broth - quantity according to taste, e.g. 5 or 6 cans of tomatoes full of water and 1/4 of broth cube), shallots, diced eggplant and beans cut into 2 cm pieces.
Stir well, bring to a boil.
Let boil for 5 minutes, then lower the heat.
In a large bowl, place the peanut butter.
Add a large ladle or two of hot soup and stir well until the peanut butter is completely melted and the mixture is smooth.
Pour the mixture into the soup.
Simmer over medium/low heat for 35 to 45 minutes, the diced eggplant should be tender.
Remove from the heat, add the minced coriander (1/2 bunch) and lemon juice, stir well.
Let stand for a few minutes, taste and salt.
Serve decorated with coarsely crushed roasted peanuts and fresh coriander.

No comments