Tibetan Roasted Eggplant Soup (Duluma Jen)

1. 1

   Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.

2. 2

   Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.

3. 3

   Remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily.

4. 4

   It's best if still slightly lumpy, with a few flecks of skin remaining.

5. 5

   Fry the garlic, ginger, chili, and emma together in butter in a soup pot.

6. 6

   Chop the tomato and add it to the pot along with the egglpant mix.

7. 7

   Continue cooking, stirring constantly, for 2 minutes.

8. 8

   Stir in remaining liquid and heat through.

9. 9

   Serve with chopped green onion of each serving.

10. 10

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* Per serving · 4 servings · Values may vary.

No additional tips available.