Prep 10 mins
Cook 10 mins
Eggplant does not grow in Tibet; however, this recipe is from the Tibetan settlement at Bylakuppe in southern India. It show how traditional cooking methods have been adapted to the unfamiliar produce found by the Tibetans in exile there. Soup is commonly eaten for breakfast by Tibetans, as well as at other meals. I do like this soup, but I have to cut way back on the chiles. Emma , not in computer, is Sichuan pepper. This recipe is from the Lhasa Moon Tibetan Cookbook.by Tsering Wangmo Recipes in the book are from the Lhasa Moon Tibetan Restaurant, in San Francisco's Mission District. The restaurant 's most popular and requested recipes were chosen for to be included in the book.
- 1 globe eggplants, large or 4 Japanese eggplants
- 1 tablespoon butter
- 1 inch fresh ginger, chopped
- 4 garlic cloves, chopped
- 4 dried chilies, crushed (or to taste)
- 1⁄4 teaspoon sichuan pepper
- 1 tomatoes
- 4 cups water, broth or 4 cups tibetan tea
- 1 green onion, chopped
- Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.
- Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.
- Remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily.
- It's best if still slightly lumpy, with a few flecks of skin remaining.
- Fry the garlic, ginger, chili, and emma together in butter in a soup pot.
- Chop the tomato and add it to the pot along with the egglpant mix.
- Continue cooking, stirring constantly, for 2 minutes.
- Stir in remaining liquid and heat through.
- Serve with chopped green onion of each serving.