Eggplant cream soup


  • 3 eggplant
  • clove of garlic
  • 150 ml of water or vegetable broth
  • 250 g of milk cream
  • 1 onion
  • 1 tomato
  • salt pepper, herbs, spices to taste,
  • vegetable oil for extinguishing.


  1. Peel the eggplant, cut into cubes, add salt and leave for 15 minutes. Tomato dip for a minute in boiling water, then into cold water and peel, cut into cubes.
  2. Finely chop the onion and fry until golden in vegetable oil, put into a saucepan, add the tomato and simmer for a few minutes.
  3. Eggplants rinse with water, dry and add to the tomato-onion mixture. Pour water or broth, cover and cook over low heat for 20 minutes.
  4. Garlic finely chop, heat the milk (cream). Add everything to the soup, put the spices, salt. Mix the prepared soup with a blender until creamy consistency.
  5. In the list of favorite actresses - soup with red fish.