Roasted Eggplant Soup

Hello Dear Friends,

We are going from soups for 2 days, I think that soup has a special place in summer as well as in winter and especially in Ramadan. This time, I have a recipe that many of you have not tried before and especially eggplant lovers will love. her salad, your bellybutton, your pasta And now we are preparing the soup of the eggplant, which you have tried many different recipes :)

What we need for this is roasted eggplant. Of course, you can also use ready-made roasted beans, but your own roasted ones have a more sooty, more real taste. Those who say they can't roast it may also notice that when they use the ready-made, the tartness of the can is gone and the taste becomes quite soft during roasting.

This soup, which contains plenty of vegetable embers, bulgur, milk and flour, is quite nutritious. Roasted aubergines are stringy and almost melt, but the bulgur added to it gives a very nice texture.

A soup that will thicken as it thickens, so you can add very little water while heating it and boil it.

I will add the practice video as soon as possible :) Subscribe to my youtube channel to watch!

Love…

Ingredients for Roasted Eggplant Soup Recipe

• 2 eggplants
• 1 water glass milk
• 2 tablespoons of flour
• 3 tablespoons of bulgur
• 1 spoonful butter
• 1 liters of water

How to Make Roasted Eggplant Soup Recipe?

1. Make holes in the aubergines with the help of a knife and roast them by turning them on the stove. Take the roasted eggplants in a bowl to cool and cover with cling film.
2. Peel the skins of the cooled eggplants and chop them with a knife and put them in the pot.
3. Add butter and bulgur and fry for 2 minutes. Eggplants will be well separated.
4. Add water to the pot and boil for 5 minutes. Whisk the flour and milk together in a bowl.
5. Add the roasted eggplant soup to this milky mixture and let the mixture cool.
6. Add the milk mixture to the pot and boil it, stirring, until it thickens.
7. Serve the soup hot.