Eggplant mashed soup
Yields1 Serving
 1/2 eggplant
 1 teaspoon of salt
 ½ teaspoon of mushroom seasoning
 Handful of chopped cilantro or celery tops
 1 clove of garlic minced.
 Drizzle of sesame oil
 3 cups of boiling water
1

Wash the eggplant skin then pierce it with a knife making two small slits.
Place the eggplant on a cookie sheet and bake in 400 degree oven for 20 minutes or until tender.

2

When the eggplant feels tender, remove from the oven and slice in half.
Scoop the insides onto a plate or bowl and discard the skins.
With a fork, mash the eggplant.

eggplant on cookie sheet

3

Add the salt, garlic, and cilantro.

4

Next when your water is boiling, add the eggplant mixture and the mushroom seasoning. Allow the flavors to blend for 3-5 minutes.

5

Turn the flame off and drizzle the sesame oil over the soup.
Serve.

CategoryCooking Method,

Ingredients

 1/2 eggplant
 1 teaspoon of salt
 ½ teaspoon of mushroom seasoning
 Handful of chopped cilantro or celery tops
 1 clove of garlic minced.
 Drizzle of sesame oil
 3 cups of boiling water

Directions

1

Wash the eggplant skin then pierce it with a knife making two small slits.
Place the eggplant on a cookie sheet and bake in 400 degree oven for 20 minutes or until tender.

2

When the eggplant feels tender, remove from the oven and slice in half.
Scoop the insides onto a plate or bowl and discard the skins.
With a fork, mash the eggplant.

eggplant on cookie sheet

3

Add the salt, garlic, and cilantro.

4

Next when your water is boiling, add the eggplant mixture and the mushroom seasoning. Allow the flavors to blend for 3-5 minutes.

5

Turn the flame off and drizzle the sesame oil over the soup.
Serve.

EGGPLANT SOUP

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