Carrots and eggplant soup.
- Skill Level: easy
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
5 tablespoons olive oil.
1 onion ( medium size), chopped.
2 big carrots, sliced.
4 cups broth.
1 roasted mashed aubergine.
1 tablespoon Tahina.
1/2 tablespoon lemon juice.
2 colored capsicum, diced.
1 cup Basmati rice, poached.
salt and white pepper.
Heat 3 tablespoons of olive oil by saucepan over medium heat. Add onion with stirring for 3 minutes until tender.
place carrot and stir until ingredients are homogenized, then add broth.
Keep the mixture on the heat until it starts to boil, then reduce the heat and simmer for 15 minutes or until carrot is cooked.
In the meantime, blend mashed aubergine with lemon juice and tahina in a small bowl and set aside.
Heat the remaining tablespoons of olive oil over medium heat and add capsicum with stirring for 3 minutes until tender. Remove from flame and set aside.
Let the carrot mixture to cool slightly, then blend using manual or electronic mixer until it becomes smooth.
Place round cutter (8 cm in diameter and a height of 5 cm) in the center of a serving dish. Put a tablespoon amount of aubergine mixture in the bottom of the cutter , then place a layer of basmati rice then a tablespoon of the aubergine mixture, then rice and finally colored capsicum.
Pour the soup around the round cutter, then remove the cutter carefully.
Serve the soup warm.