Roasted Eggplant Soup with Hazelnuts
65 min
Under an hour
Kifli Kukták
Preparation method
1
Preheat the oven to 220 °C. Brush the eggplants with 2 tablespoons of olive oil, then bake in the hot oven for 20 minutes. Once slightly cooled, cut them in half lengthwise and scoop out the flesh with a spoon into a bowl. Let them cool completely, then chop roughly.
2
Reduce the oven temperature to 160 °C. Add the hazelnuts and roast for 15 minutes. Let them cool, then chop roughly.
3
Finely chop the onion and garlic. Peel the potatoes and cut them into approximately 1 cm cubes.
Chef's tip
You will need a blender to prepare this soup. Instead of water, you can also use vegetable broth to make the soup's flavor even more distinctive.
Ingredients
Price per portion:HUF 1,128.93
Ingredients
You probably have at home
Nutritional values
Energy value
1297.04 kJ310 kCalFats
24 gCarbohydrates
22 gProtein
6 g
90 min
Under an hour
