Cream Of Eggplant Soup

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 1 large brinjal (baingan / eggplant)
• 1 1/2 tbsp olive oil
• 1 tbsp chopped garlic (lehsun)
• 1/2 cup finely chopped onions
• 1 tsp dried red chilli flakes
• 1/4 tsp freshly ground black pepper (kalimirch) powder
• 1 cup chopped tomatoes
• 1/2 cup fresh basil leaves , torn into pieces
• 1/2 cup cheese spread
• salt to taste
• 2 tbsp grated processed cheese
• 1 cup milk

Method

1. Pierce the brinjal using a fork and roast in an open flame or till it turns soft from inside and a little charred on the outside. Peel, chop and keep aside.
2. Heat the oil in a deep pan, add the garlic and sauté on a medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the red chilli flakes, pepper and tomatoes and sauté on a medium flame for 2 minutes, while stirring occasionally.
5. Add the basil, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Add the brinjal, cheese spread, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
7. Remove from the flame, add the cheese and mix well.
8. Allow the mixture to cool completely and blend in a mixer to a smooth purée.
9. Transfer the purée back into a deep pan, add the milk and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve hot.