Tibetan Roasted Eggplant Soup (Duluma Jen)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • .
Advertisement