Recipe of Sig's Aubergine (Eggplant) and crispy Leek Soup in 28 Minutes for Beginners

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sig's aubergine (eggplant) and crispy leek soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Aubergine (Eggplant) and crispy Leek Soup is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sig's Aubergine (Eggplant) and crispy Leek Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

In the first episode of Wok Wednesdays recipe videos, Jeremy shows us a perfect way to cook up Chinese eggplant in a delicious Szechuan sauce which will hit. small leek, washed, trimmed and sliced. Place the oil in the tagine or covered casserole dish and warm gently over a low heat. Spiced and crunchy aubergine crisps are a delicious and lower calorie snack.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sig's aubergine (eggplant) and crispy leek soup using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Aubergine (Eggplant) and crispy Leek Soup:

1. Get soup
2. Take 1 large aubergine (eggplant )thinly sliced , skin on
3. Get 2 large tablespoons salted butter
4. Take 2 tbsp of all purpose flour
5. Take 3 large cup s of milk
6. Get 150 grams smoked cheese ( I use Applewood)
7. Take 1 good pinch of cayenne pepper
8. Prepare 1 pinch dried tarragon
9. Prepare 1 pinch dried parsley
10. Make ready 1 tsp fresh lemon juice
11. Get 1/4 length of a large leek
12. Take paneer
13. Prepare 8 small sticks of block paneer
14. Make ready 2 tbsp turmeric
15. Take 2 tbsp garam masala
16. Take 2 tbsp sunflower oil or some butter for frying

Tender, sweet beets, smoky leeks and soft eggplant with a crispy outside. this is a fab fall side dish. Combine the leeks, beets, eggplant and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. THE mellow flavour of aubergines makes for a perfect soup.

Instructions to make Sig's Aubergine (Eggplant) and crispy Leek Soup:

1. First wash the aubergine and cut into fairly thin slices leaving the skin on
2. Put your aubergine into a steamer and steam until soft .If you don't have a steamer use a pot with a little water hang a sieve into it not touching the water . Put the aubergines into the sieve and cover with a lid . Boil the water and steam the aubergines until soft. Steaming them means that the skin also will be soft .
3. Whilst they are steaming , this should only take about 5-7 minutes let the butter melt in your soup pot when it has cleared add the flour and whisk until bubbles form , make sure it does not go brown or burn.
4. Them add two cup of milk slowly whisking all the time until it bubbles and thickens , do not let burn
5. Add the cheese stirring all the time if it gets to thick add more milk.
6. Add the aubergine and puree everything into a wry smooth soup adding more milk until you reach a consistency that you like.
7. Add the tarragon ,parsley and the lemon juice
8. Slice the leek very thinly and dry fry them in a frying pan ensure that they just crisp up and not burn . They should be a green and brown colour .sprinkle over the soup.
9. For the paneer. Cut the paneer of the block into thin strips , first roll in garam masala and then in turmeric .fry until golden brown , serve with the soup .
10. Taste and adjust seasoning and thickness of soup if needed . Hope you enjoy .

You don't want it to be. The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce. This recipe uses very little sauce, just enough to coat the eggplant and make it tastes super flavorful. I am now very excited to cook this for my friends. Roasted Eggplant (or Aubergine) with feta cheese and tomato.

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