Eggplant, a versatile and often overlooked vegetable, takes center stage in this surprisingly flavorful and deeply satisfying soup. Forget bland vegetable broth; this recipe transforms humble eggplant into a rich, umami-bomb of deliciousness. We'll harness the eggplant's natural sweetness, enhancing it with carefully chosen spices and a touch of unexpected chili paste for a warming kick. This isn't your grandma's eggplant soup; it's a vibrant, modern take on a classic, perfect for a chilly evening or a light yet hearty lunch.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the spice level to your preference and even substitute ingredients based on what you have on hand. Ready to transform leftover eggplant and pantry staples into a culinary masterpiece? Let's dive into the step-by-step instructions and create this delicious eggplant soup together.
Tools Needed
- Pot
- Mortar and Pestle
Ingredients
- Eggplant
- Garlic (Chinese)
- Chili Peppers (garden & red)
- Shallots: 5-6
- Coriander
- Guava
- Fish Sauce
- Lemon: 1
- Salt
- Parsley or Thai Coriander
- MSG or Seasoning Powder (optional)
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Aromatics
- Boil the whole eggplant (remove the base) over medium heat for 15 minutes until cooked. Drain the water.
- Roast garlic, chili peppers, and shallots until cooked (mild to medium heat).
Step 2. Make the Chili Paste
- Finely pound the roasted garlic, chili peppers, and shallots in a mortar and pestle.
- Add the boiled eggplant to the pounded mixture.
Step 3. Season and Adjust
- Season with fish sauce and freshly squeezed lemon juice. Adjust seasoning to taste. Add salt as needed.
- Add optional MSG or seasoning powder for creamier texture.
- Mix all ingredients thoroughly and taste. Adjust seasonings accordingly.
Step 4. Garnish and Serve
- Stir in chopped parsley or Thai coriander.
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Tips
- If you prefer, you can add mackerel or other fish to the soup.
- You can adjust the amount of chili peppers to your preference.
Nutrition
- Calories: approximately 200-300
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 5-8g
FAQs
1. Can I use a different type of chili paste?
Absolutely! Gochujang, sriracha, or even a simple chili garlic sauce will work. Adjust the amount based on your preferred spice level.
2. What if I don't have all the vegetables listed?
No problem! Feel free to substitute with whatever vegetables you have on hand. Onions, carrots, and celery are great additions, but you can be creative!
This Eggplant Soup & Chili Paste recipe proves that delicious meals can be born from fridge cleanouts. Enjoy the satisfying warmth and flavorful depth of this easy-to-make soup, perfect for a quick weeknight dinner or a comforting weekend meal. So, next time you're facing a fridge full of odds and ends, remember this recipe and get creative!