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Eggplant Coconut Soup
 
Eggplant Coconut Soup
 
Cut eggplants in rounds. Sprinkle with salt. Leave for 5 minutes.

Heat a non-stick frying pan with olive oil. Cook eggplant slices over medium heat until golden.

Chop onions and chili. Heat olive oil in frying pan. Add curcuma, onions and chili. Simmer for 2 minutes until glazy. Add coconut milk, vegetable stock and eggplants. Cook for 10 minutes over medium heat. Add cilantro. Season to taste with salt and black pepper.

Mix with a hand blender. Sieve soup through a fine meshed sieve.

Serve in preheated soup cups or glasses.
 
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