Roasted Eggplant Soup (CORSICA)



  • 2 eggplants
  • 1/2 cup boiled chickpeas
  • 1 carrot (Grated)
  • 4 cups beef broth
  • 1 cup of cream
  • 2 tablespoons of flour
  • 1 tablespoon of butter
  • 1 clove of garlic (finely chopped)
  • 1 lemon
  • 1/2 teaspoon turmeric
  • 1 pinch cumin
  • Rosemary
  • Salt
  • Black pepper
For the top
  • 2 hot green chillies (finely chopped)

Cut the eggplants in half and rub the insides of lemon to prevent them from browning. Make thin cuts and squeeze the rosemary into these cuts.
Wrap it in baking paper and roast it in a preheated 200 degree oven. Set aside and peel off the skins.
Take the butter and flour in a saucepan and start frying.
Mix 1 cup of broth with cream in a bowl and add it to the pot.
Add the eggplant, garlic and the remaining 3 glasses of broth, bring to a boil and obtain a smooth consistency using a hand blender.
After adding grated carrots, boiled chickpeas and all the spices, bring it to a boil again.
Serve garnished with green chillies.

ENJOY YOUR MEAL


 

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