Aubergine soup with parmesan
27. June 2012
Excellent combination of aubergines, parmesan and tomatoes on summer evenings ... The way to prepare aubergines in the oven, you will be useful for other treatments. It is a basic preparation for various cold spreads and dips.
Postup
1. Preheat the oven to 220 ° C. Cut the stems out of the aubergine, spread them halfway down. Use a sharp knife to create deep cuts to form a grid on each half, but not to disturb the skin. Melt each oil with 2 tablespoons and bake for 30 minutes.
2. Meanwhile, in the large pot, warm the remaining oil, pour the onion into it, add the garlic and rest for a minute.
3. Spoon with the spoon of aubergines, it should go easy, like soft butter, add to the onion, discard the peel. Add the roughly sliced tomatoes (or can), water, salt and bring to boil. Boil this way gently for 20 minutes.
3. Finally, add fresh basil to your taste and mix the soup with a dip mixer. Serve with parmesan cheese and croutons. I love croutons from beer rolls ..)
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