Fried eggplant cappuccino
I like soups. All kinds of them – thick and creamy, clear and runny, hot or cold. But what I like even better, are soups that come in small sizes.
A fat, inviting bowl that ruins my appetite for main course, doesn’t go down well with me. Especially since most broths play with one or two core flavours, a bowlful of repeated exposure is not my idea of savouring soup.
What I personally favour are soup shots. Small cups of goodness that warm up the belly from inside and make way for good food to it fill it up.
The fried eggplant cappuccino is one such soup.
It works perfectly when served in small doses. You sip, indulge in its flavour, gulp and stop at that.
Ingredients:
1 deep purple eggplant, 3 cloves of garlic, ½ onion (chopped) ½ cup of milk, ½ cup cream, salt to taste, pepper to taste, coriander stalks, 1 pinch of whole wheat flour (optional), oil to fry, 1 tbsp butter
Method:
Clean eggplant and cut it into fine slices.
Rub a pinch of salt on the slices and leave them aside for fifteen to twenty minutes. This step helps in reducing the bitterness of eggplant and makes it blend better with dairy products like cream.
Wash the eggplant slices under running water and drain. Dry them on a kitchen napkin and keep aside.
Heat oil and fry the eggplant slices in small batches. Drain them on a kitchen paper and allow them to come down to room temperature.
In a blender, blend the fried slices into a puree and keep it aside.
In a deep-bottomed pan, heat butter and sauté the onions and garlic until brown. Add the fried eggplant puree to it and season with salt and pepper. Allow the mixture to simmer until it comes to a boil. Remove from fire and let it come down to room temperature.
Transfer it back into the blender and give it a good mix.
Strain it using a kitchen sieve and discard the molasses. Transfer the strained mixture back into the deep-bottomed pan and add milk to adjust the consistency of the soup.
Looks and sounds super yummy!!
Thanks for dropping by!
Oh wow! Great blog, and I’m definitely going to try this! Yay! Thanks for stopping in at my blog! You have a new fan now. 🙂
Oh I’m your fan too!
Thanks Celery! It’s appreciated! 🙂
Looks easy, tasty and simple to make….:) I might make this on Wednesday 🙂
That would mean a lot to me 🙂
looks super yummy.. this is new to me!
Thank you, Veena.
sounds lovely
Thank you for your comment. Means a lot!
What an interesting idea!
Thank you for dropping by.
that is an interesting one 🙂 looking forward to following!!
Thanks!
This looks fantastic. Can’t wait to try the recipe when I’m back in Canada.
Please come to tell me how you like it. Your comment means a lot!
well, hello there, it’s me dropping by. Well, as a matter of fact, I like soup too, and as I’ve observed your fried eggplant cappuccino, it’s really different and it’s the first time i’ve ever heard of it, it looks yummy. I’ve like to have some, some time. =)
If you are anywhere near Mumbai, India, I’d love you give you a takeaway 🙂 Where are you from?
Aww. So far from here. I’m from the Philippines though.. well that’s ok,. I can enjoy it from here. LOL
haha..yes! But thanks for connecting.
You are right! It looks like cappucino! I will have to try it.
See! I told ya 🙂 Thanks for dropping by.
You’re welcome! Thank you too!
If I want it decaf, what do I do :p
Hahaha…good question. Let me come up with something for that as well 😛
Triple yummy!!! Your eggplant recipe is definitely different. I would have never thought of it with milk and cream. Great creative flair in the kitchen!
Thank you 🙂 Your comment means a lot!
This looks pretty fantastic!
Thank you! Your response means a lot!
Wow. Creative! I love eggplant. Japanese Eggplant is my favorite and I always try to find a new use for it.
Thanks for your comment. Means a LOT!
That sounds and looks amazing. A shot glass could actually help with portion control! But then again, I’ve never been able to stop at just one shot, and I doubt it would be any different with a soup shot lol.
Hahahahaha!!! Give it a ‘shot’ 😛
This sounds interesting. I’ve never heard of “soup shots,” but everything else comes in miniature so why not soup. 🙂 Good work!
I know! Thank you for your approval!
Very cool!
Thank you 🙂
Hi, Sonal. Love the soup shot. It’s very nice and much simpler than my cream of eggplant soup. I agree with you about heavier soups as an appetizer. Appetizer soups should be either light, flavorful consommés or very small portions like your soup shot.
Thank you for your feedback.