Tibetan Roasted Eggplant Soup (Duluma Jen)
- Ready In:
- 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.
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RECIPE SUBMITTED BY
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.