Smoked Aubergine Soup

About Smoked Aubergine Soup

Ingredients

• Medium aubergines 2
• Light olive oil 3 tbsps
• Onions, chopped 4 tbsps
• Garlic, chopped 2 tbsps
• Leeks, chopped 2 tbsps
• Celery, chopped 2 tbsps
• Turmeric powder 1 tsp
• Vegetable stock 2 cups
• Salt to taste
• Black pepeprcorns, crushed to taste
• Fresh cream 1 cup
• Thin strips of green capsicum to garnish
• Thin strips of red capsicum to garnish

How to Make Smoked Aubergine Soup (Stepwise Photos)

Method

1. Roast the aubergines on direct flame till their skin gets charred. Cool, peel and mash them and put them in a bowl.
2. Heat 2 tbsps olive oil in a deep non-stick pan, add onions, garlic, leeks and celery and saute till fragrant.
3. Add turmeric powder, aubergine and 1 cup vegetable stock and mix well. Bring the mixture to a boil. Take the pan off the heat and set aside to cool.
4. Transfer the mixture into a blender jar and blend to a smooth puree.
5. Pour the puree back into the pan, add salt and crushed black peppercorns and mix well. Add remaining stock and mix well. Bring the mixture to a boil.
6. Add cream and mix well. Take the pan off the heat.
7. Transfer the soup into a serving bowl, garnish with strips of green and red capsicums and serve hot.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps