Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin. So here is the recipe:
- Brinjal Roasted and peeled 1
- Dried red chillies 5
- Olive oil 2 tablespoons
- Vegetable stock 1 cup
- Fresh cream 1 cup
- Salt to taste
- Butter 4 tablespoons
- Extra virgin olive oil for garnish 1 tablespoon
- Fresh coriander leaves for garnish
- Chop roasted brinjals and grind into a smooth paste. Heat olive oil in a non-stick pan, add dried red chillies and sauté till light brown. Drain the red chillies and keep them aside.
- Add the brinjal paste to the pan and sauté for a minute. Add vegetable stock and whisk well. Add cream, salt and butter and boil for a minute. Add 1 tbsp extra virgin olive oil and mix well. Cut the sautéed red chillies into thin long strips. Transfer the soup into a serving bowl. Garnish with coriander leaves, little virgin olive oil and sautéed chilli strips. Serve hot.