OFFSHORE SOUP… THE ONLY ONE !!!
Soup with eggplant
Portions: 6
Ingredients
1 eggplant, peeled, cut as dice,
salt & pepper
3 soup spoon (75 ml) olive oil
1 onion, crossed cut as dice
5 pods garlic, chopped coarsely
1/4 tea spoon (1 ml) oregano
1/4 tea spoon (1 ml) flakes of peppers or less
3 tomatoes, peeled, cut dice size
2 soup spoon (30 ml) fresh parsley, chopped
5 cups (1.5 L) chicken stock
Method
Powder the cubes of the aubergine with salt on the top of a strainer and let discharge and strain for 25 minutes. After this you rinse, drain and dry delicately.
In a pan, heat the oil.
Add onion, garlic, oregano and flakes of strong peppers. Mix and cook for 5 minutes on moderate fire.
Add the aubergine cubes and cook for 4 minutes. *
Add the tomatoes, parsley, water or the bubble.
Carry to boiling, then reduce fire, cover and cook approximately 1 hour by stirring up every 10 minutes.
Then pass to the mixer to reduce out of mashed potatoes.
You can add a potato to the vegetables for more consistency
If you are off shore, humid and freezing… This soup is fantastic
