Georgian Tomato Soup with Fried Eggplants
⏳ Time
15 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Recipe from John Smith, head chef at 'The Tomato House'.
Ingredients
- Tomatoes - 2 lbs
- Orange Bell Peppers - 14.1 oz
- Cucumbers - 3.5 oz
- Mild Chili Spice - 0.1 oz
- Garlic - 0.4 oz
- Olive Oil - 0 fl oz
- Eggplants - 7.1 oz
- Vegetable Oil - to taste
- Corn Starch - 2 spoons
- Cilantro - 2 sprigs
- Parsley - to taste
- Basil - to taste
- Tarragon - 1 sprig
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Blanch the tomatoes in boiling water, then transfer them to cold water and peel off the skins. Chop them into random pieces and place them in a blender.
Step 2
Place randomly chopped bell pepper, garlic, cucumbers, salt, hot pepper, and olive oil into a blender and blend until smooth. Refrigerate.
Step 3
Cut the eggplant into 2 cm cubes, sprinkle with salt, coat in corn starch, and deep-fry for 2–3 minutes until tender and golden brown. Then transfer to several layers of paper towels to absorb excess oil.
Step 4
Taste the chilled soup and add salt or pepper if needed. Pour it into bowls, top with the eggplant, garnish with herbs, and serve.
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