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Roasted Eggplant Soup with Hazelnuts
(0)
65 min
Under an hour
Knuspr-Küche
Diese samtige Suppe aus im Ofen gerösteten Auberginen besticht durch ihr tiefes, rauchiges Aroma. Verfeinert mit knackigen Haselnüssen, frischer Petersilie und einem Klecks cremigem griechischen Joghurt ist sie ein echtes Highlight für alle Liebhaber der mediterranen Küche. Ein gesundes und dennoch raffiniertes Gericht, das perfekt in die kühle Jahreszeit passt.
Ingredients
Preparation method
Preheat the oven to 220 °C.
Brush the eggplants with 2 tbsp olive oil, place them in the preheated oven, and roast for 20 minutes. Halve the slightly cooled eggplants lengthwise, scrape out the flesh with a spoon into a bowl, and let it cool. Then roughly chop the flesh.
Reduce the oven temperature to 160 °C. Roast the hazelnuts in the oven for 15 minutes, let them cool, and also roughly chop them.
Chef's tip
For preparation, you will need a stand mixer or an immersion blender. Replace the water with vegetable broth to give the soup an even richer flavor.
Nutritional values
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