Gazpacho with eggplant
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We can say that the last hot days are left, because autumn is on the doorstep. While there are still fresh eggplants on sale, be sure to try making cold Gazpacho soup with them.
It doesn't have to be cooked when it's hot. For example, we make preparations especially for this dish. We bake eggplants, peel them and freeze them in bags. In winter, this summer dish will give you a boost of energy and a sunny summer mood. Gazpacho with eggplant can be thick, like mine, or more liquid. It all depends on your preferences.
So, the very first thing to do is bake the eggplants. It's easier and faster to do this in the microwave. Brush the washed eggplants with vegetable oil and microwave for 9 minutes. They bake in the oven longer - about 20 minutes at 200 degrees.
Then you need to cool them and remove the skins. I cut the eggplants in half and use a knife to remove the soft flesh.
Ингредиенты
Eggplants - 3 pcs.
Tomato - 6 pcs.
Tomato juice (optional) - 1 glass
White bread (optional) - 2 slices
Chili pepper - 1/2 pcs.
Garlic - 3 cloves
Lemon juice - 1 tbsp.
Vegetable oil - 70 ml
A mixture of Provencal herbs - 1 tbsp.
Olive oil - 3 tbsp.
Salt - to taste
Рецепт
1. Place the eggplant pulp in a blender bowl. I add garlic.
2. Usually, for gazpacho with eggplant, the tomatoes are scalded with boiling water to remove the skin. To be honest, I do this every other time. Considering tomato skin as additional fiber for the intestines.
3. I don’t add any bread or cucumbers to this gazpacho. Cucumbers will be superfluous here, and bread will not allow the dish to be stored longer. If you are sure that the dish will be eaten right away, then add a few slices of rye bread to it. Now you can grind everything.
4. Lastly, salt to taste, vegetable oil and one spoon of lemon juice are added.
5. After the eggplant gazpacho is plated, sprinkle it with a mixture of Provençal dried herbs and finely chopped red chili peppers.
6. And pour oil again, this time with olive oil.
7. The dish is similar to our raw eggplant caviar, only it is much thinner. Bon appetit!