Eggplant soup with cheese
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ingredients
3 pcs eggplant 4 tbsp olive oil 1 pk onion 4 cloves garlic 450 g tomato 3 cups water or broth 1 pinch turkey salt 1 pinch ground black pepper 100 g Feta cheese a little fresh basil
step
1. Preheat the oven to 220°C and cut the stalk off the aubergines, cut them in half and cut them a little. Drizzle with olive oil and bake in the preheated oven for about 30 minutes. 2. Meanwhile, heat the remaining oil in a large saucepan and fry the finely chopped onion in it. Add the sliced garlic and sauté everything for a while. 3. Remove the roasted aubergines, add them to the onions along with the finely chopped tomatoes. Pour in the water or stock, add salt and bring the soup to the boil. Cook covered over a low heat for about 20 minutes. 4. Finally, add a few basil leaves, blend the soup with an immersion blender and serve with crumbled Feta cheese.
