๐จโ๐ณ Method
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Watch the technique
Brunoise snijden
โถ
๐ฌ
Watch the technique
Het snipperen van knoflook
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๐ฌ
Watch the technique
Het persen van knoflook
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1
Finely mince the onion and garlic.
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2
Wash the eggplants and pat dry.
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3
Cut the green stem end from the eggplants.
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4
Cut the eggplants into brunoise (small cubes).
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5
Heat the oil in a pot and add the onion.
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6
Let simmer for a few minutes without browning, then add the eggplant.
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7
Stew for 5 minutes.
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8
Season with garlic, pepper, and salt.
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9
Deglaze with the vegetable stock and bring to a boil.
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10
Simmer gently for half an hour.
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11
Blend the soup with an immersion blender and pass through a coarse sieve.
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12
Adjust the seasoning with pepper and salt.
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