Replace traditional creamy soups with sweet and sour, appetizing and hearty double eggplant soups.
The moment you crack the puff pastry the aroma hits you!
It’s warm enough for the coming cold wave…
Makes one 190ml souffle bowl.
head of red onion
Oil, salt, black pepper.
Flying pie crust (puff pastry)
whole egg white
“Puff pastry and eggplant soup”.
Eggplant, chopped onion, chopped beef, canned tomatoes Ready to use (eggplant is best if it’s fine, it’s more tender) If you don’t have red onion, use onion or onion powder instead of red onion. Tomatoes instead, but we recommend red onions and canned tomatoes for a stronger flavor.
When the pan is hot on high heat, turn off the heat, add a little oil, fry the red onion, smell the aroma, add the ground beef and fry until it breaks.
Add 50g of the canned tomatoes and the eggplant on medium heat and sauté until the purple colour of the eggplant has faded.
Add 1 leaf of allspice, black pepper and salt, add water until it’s reduced to half of the ingredients, and simmer until the water comes to a boil.
Transfer the soup from the saucepan to an ovenproof baking bowl, whisk together an egg, and set aside for later use.
Grease the rim of the bowl with egg wash, cut the pie crust into medium sized squares and cover the bowl with the egg wash, also covering the surface of the pie crust.
Put the baking bowl in the preheated oven at 190 degrees for 20 minutes, and the soup is ready!
Crispy puff pastry-Thanksgiving tomato soup.