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.
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.
Add the salt, garlic, and cilantro.
Next when your water is boiling, add the eggplant mixture and the mushroom seasoning. Allow the flavors to blend for 3-5 minutes.
Turn the flame off and drizzle the sesame oil over the soup.
Serve.
Ingredients
Directions
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.
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.
Add the salt, garlic, and cilantro.
Next when your water is boiling, add the eggplant mixture and the mushroom seasoning. Allow the flavors to blend for 3-5 minutes.
Turn the flame off and drizzle the sesame oil over the soup.
Serve.
