Eggplant soup

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Ingredients:

eggplant 2 pieces
olive oil 3 Art. spoons
garlic 2 cloves
cumin 1 h. a spoon
vegetable broth 700 ml
paste of sesame seeds (Tajin) 1 hr. a spoon
lemon juice 1 st. a spoon
natural yoghurt 4 Art. spoons
chives to taste

 

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Eggplant – a very popular vegetable is known for its beautiful purple color and unique taste and texture. Eggplants contain chlorogenic acid, which has anti-cancer, anti-bacterial, anti-viral and anti-cholesterol properties. Thick soup useful eggplant with yogurt and lemon juice you enjoy the simplicity of preparation and unusual taste.

 

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1. Preheat the oven to 200C. Eggplant prick with a fork, put on a greased baking tray with olive oil and bake in the oven until soft, about 45 minutes. Allow to cool, peel and chop the flesh.

 

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2. Heat the olive oil in a large saucepan, add the garlic and cumin and a few minutes to warm up. Add the eggplant and broth, bring to a boil, reduce heat and cook for 5 minutes. Grind all in a blender until a thick puree. Up to this point everything can be done in advance, remove the soup in the refrigerator or freeze.

 

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3. Just before serving, reheat the soup, add the tahini paste and lemon juice, stir and bring to a boil.

 

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4. Pour the soup into bowls in portions. Add a spoonful of yogurt and sprinkle with chopped chives.

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