Roasted Eggplant Soup

Ingredienti

Roasted Eggplant Soup:

6-8 eggplants

1 cup cashews, toasted

1 white onion, chopped

10-12 cloves of garlic, chopped

1 tbsp of fish sauce (or to taste)

1/2 cup cooking cream

10 strips of bacon, chopped

Chicken stock as needed

Pepper

Parsley to top

Istruzioni

Roast the eggplants over an open flame until charred. Peel off the skin, place the flesh in a bowl, and cover with plastic wrap. Set aside to steam.

In a separate pan, toast the cashews until fragrant and lightly browned.

Render the sliced bacon in a hot pan over medium heat until crispy and golden. Remove and set aside.

Once steamed, remove the eggplants from the bowl and mince them.

In the same pan with the rendered bacon fat, sauté the onions and garlic.

Add in your eggplant mince, along with the toasted cashews and chicken stock. Season with fish sauce and pepper.

Transfer the mixture to a blender and process until smooth.

Return the mixture to the pan, stir in cream, and mix until well combined.

Garnish with the bacon strips and parsley. Serve and enjoy!