Roasted Eggplant Soup with Hazelnuts
65 min
Under an hour
Gurkerl Küche
Preparation method
Preparation & Roasting
1
Preheat the oven to 220 °C. Brush the eggplant with about 2 tbsp olive oil, roast in the oven for approx. 20 minutes. Let cool slightly, halve lengthwise, and scrape out the flesh with a spoon. Roughly chop.
2
Reduce the oven temperature to 160 °C. Roast the hazelnuts in it for approx. 15 minutes, let cool, and also roughly chop.
3
Finely dice the onion and garlic. Peel the potatoes and cut them into approx. 1 cm cubes.
Chef's tip
For an even more intense aroma, you can use a strong vegetable broth instead of water. A high-speed blender ensures a particularly creamy consistency.
Ingredients
Price per portion:€ 6.28
Ingredients
Nutritional values
Energy value
1297.04 kJ310 kCalFats
24 gCarbohydrates
18 gProtein
6 gWe Also Recommend
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150 min
Under an hour
