20.05.2020
16
Recipe information
Cooking:
1 hour
Servings per container:
2
Complexity:
Easy
Calorie content:
147.96
Carbohydrates:
29.35
Fats:
2.35
Squirrels:
3.94
Water:
405.9

Ingredients

Title Value
1. Eggplant 350 Column
2. Bulb onions 100 Column
3. Garlic 2 clove
4. Olive oil 2 art. l
5. Water 300 Ml
6. Balsamic Vinegar 1 art. l
7. Thyme 1 twig
8. Black pepper taste
9. Salt taste

Cooking

1. Stage

Finely chop the onion and garlic, tear off the leaves from thyme.

1. Stage. Finely chop the onion and garlic, tear off the leaves from thyme.

2. Stage

Peel the eggplant, cut into cubes, salt and pepper to taste, add balsamic vinegar and thyme. Mix well.

1. Stage. Peel the eggplant, cut into cubes, salt and pepper to taste, add balsamic vinegar and thyme. Mix well.

3. Stage

Fry eggplant at 1 tbsp. l olive oil for 10 minutes over high heat. Fry the onion with garlic in another pan for 3-5 minutes.

1. Stage. Fry eggplant at 1 tbsp. l olive oil for 10 minutes over high heat. Fry the onion with garlic in another pan for 3-5 minutes.

4. Stage

Add onions to eggplant, pour in water, salt and cook for 20 minutes, if necessary.

1. Stage. Add onions to eggplant, pour in water, salt and cook for 20 minutes, if necessary.

5. Stage

Kill the soup with a blender, if you find it very thick, add boiling water. Serve with croutons or fresh bread.

1. Stage. Kill the soup with a blender, if you find it very thick, add boiling water. Serve with croutons or fresh bread.

6. Stage

Bon Appetit!!!