Smoked Eggplant Soup

Flame-roasted eggplant and garlic slow-cooked with milk and green chili, then blended into a silky, smoky soup. Finish it with lemongrass and fried cashews, and a squeeze of lime if you like it tangy.

Total time: 3 hr 40 min
Servings: 4
Calories per serving: ≈ 130

Real ingredients
Sour turns sweet
Made to share

White bowl of Thai-style green curry with chicken, pea eggplants, basil leaves and sliced red chilli — Smoky. Silky. Gently spicy.

Ingredients

2 eggplants smoked over a medium flame and chopped
2 cloves garlic, roasted
2 tablespoons onion powder
½ teaspoon green chili paste
¾ tablespoon salt
½ cup milk
1 cup water
Finely sliced lemongrass and fried cashews to garnish

How to make it

Smoke the eggplants
Roast the eggplants directly over a medium flame, turning now and then, until the skins are charred and the flesh is soft, then chop the flesh. Roast the garlic cloves too.
Slow cook
Put the eggplant, garlic, onion powder, chili paste, salt, milk and water in a slow cooker, cover and cook on low for 3 hours.
Cool and blend
Let the soup cool down, then blend it until smooth. Warm it through gently before serving if you like.
Garnish and serve
Serve topped with sliced lemongrass and a few fried cashews.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry