How many ways can we prepare, cook eggplants??? I have absolutely no ideas, there is already a bunch of recipes that come to my mind (melanzane alla parmiggiana, eggplants caviar, eggplants and coconuts milk, eggplants and pasta, eggplants jam….). It is one of the vegetable that I buy almost everyweek, and I barely take the time to try those many different recipes. One of the last ones was a eggplants confit with coconut milk…really really really good. I tried too the eggplants soup not so long ago and I was amazingly surprised as A. This is really good and in particular I appreciated the soft consistency and taste of cooked eggplants. I did it again trying to remember how it was the first time. I might not have put some cheese this time (philadelphia) and it came out good as weel maybe even lighter. Just a spoon of grated parmesan in the bowl…

Soupe d’aubergines

4 personnes:

• 4 aubergines
• 1.5 litre de bouillon de poule chaud
• 3 échalotes
• 150 g de pignons de pin
• huile d’olive
• Sel et poivre du moulin
• Coriandre fraiche

1. Dans un fait-tout faire revenir les échalotes épluchées et émincées dans de l’huile d’olive
2. Laver et lever la peau des aubergines. Les couper en petits dés
3. Ajouter les aubergines dans le fait-tout. Rajouter éventuellement un peu d’huile d’olive et les faire revenir 5 minutes.
4. Couvrir de bouillon les aubergines et laisser cuire une demie-heure
5. Y ajouter la moitié des pignons de pin et mixer.
6. Ajouter des feuilles de coriandre fraiches et ciselées, crème fraiche (ou mascarpone), les pignons grillés restants et du parmesan rapé (facultatif) et servir chaud.

Zuppa di melanzane

4 pers.:

• 4 melanzane
• 1.5 l. brodo di pollo
• 3 scalogni
• 150 g pinoli
• olio d’oliva
• sale & pepe
• coriandolo fresco

1. In una pentola fare dorare i scalogni pelati e tagliati a fette sottili in olio d’oliva
2. Lavare e sbucciare le melanzane. Tagliare a pezzettini.
3. Aggiungere le melanzane ai scalogni (forse raggiungere un po’ d’olio) e lasciare dorare per circa 5 minuti.
4. Aggiungere il brodo alle melanzane (devono essere coperte di brodo). Cuocere per un mezzoretta.
5. Aggiungere la metà dei pinoli e frullare.
6. Aggiungere il coriandolo tagliato a pezzettini, panna acida (o mascarpone), parmiggiano grattugiato, pinoli e servire caldo.

Eggplants soup

3-4 serv.:

• 4 eggplants
• 1.5 l fowl stock
• 3 shallots
• 150 g pine nuts
• olive oil
• salt & peper
• fresh coriander

1. In a stewpot brown the sliced shallots in olive oil.
2. Wash and peel the eggplants. Cut them in dices.
3. Add the eggplants to the shallots. Brown them for about 5 mn (you might have to add some olive oil too).
4. Add the stock to the eggplants (they have to be covered by the stock). Cook for about half an hour.
5. Add finally half of the pine nuts and mix.
6. Serve with sliced fresh cordiander, toasted pine nuts, sour cream (or mascarpone) and gratted parmesan.