Eggplant Soup with Miso & Chili

If that is the case, you may ask why should I celebrate this vegetable at this time of year? Well trust me, everything tastes better when you make it in season using locally grown produce rather than produce that has flown economy-class from a far off place.

With its distinctive smoky taste, the miso in the background and the slightest chili kick, this eggplant soup is a perfect way to celebrate the return of good eggplant to your local trade. Plus it is a pretty simple method and an easy way to show off!

Enjoy this delicious eggplant soup with miso and chili. Tip: for the vegetarian version of this soup , simply r eplace the chicken stock with a vegetable stock. Eggplant Soup with Miso and Chili Paul Hegeman With its distinctive smoky savor, the miso in the background. The slightest chili kick, this eggplant soup is a perfect way to celebrate the return of good eggplant to your local marketplace.

In a large saucepan or stockpot, heat the vegetable oil on high heat. Sauté the onion until translucent, stirring regularly, (about 4 minutes).

Add the garlic and ginger and cook for a further 1 minute. Add the eggplant and continue to cook, stirring continuously until the pot is dry and the eggplant starting to colour and soften.

Bring to the boil; reduce heat to a low simmer and cook for 2 hours. Remove from the heat and allow the soup to cool slightly.

Transfer to a food processor or use a hand held stick blender, process the soup until smooth. Garnish each serving of soup with a small drizzle of sesame oil, no more than ¼ tsp will be required. Check this page for more delicious vegetarian eggplant recipes .

Related: Sweet & Sour Tomatoes Related: Greek Stuffed Eggplant with Chickpeas Related: Easy Eggplant Pasta with Mozzarella Related: Eggplant in Mustard Gravy (Baigan Saiso) Related: Roasted Vegetable Soup