Tibetan Roasted Eggplant Soup Duluma Jen Recipes

TIBETAN ROASTED EGGPLANT SOUP (DULUMA JEN)

Steps:

• 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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RICH AND CREAMY ROASTED EGGPLANT SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
• Roast in preheated oven until very tender and brown in spots, 45 minutes.
• Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
• Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

ROASTED EGGPLANT SOUP

Steps:

• Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.