photo: Fried Eggplant Soup

Fried Eggplant Soup

Many delicious and useful dishes can be prepared from eggplants. These can be salads, casseroles, ragout or snack rolls - everything depends on your fantasy. During the season, when there are lots of vegetables, you want to use eggplants to the maximum by adding them to various dishes. So today I suggest you preparing a fragrant soup with fried eggplants on chicken broth. The obvious advantage of this recipe is the ease of preparation, as well as the large amount of vitamins contained in vegetables, which are perfectly preserved during cooking.
60 min
8 servings


  • Water
    1 l
  • Chicken legs
    1 pcs
  • Potato
    4 pcs
  • Eggplant
    1 pcs
  • Bell pepper
    1 pcs
  • Onion
    1 pcs
  • Tomato
    2-3 pcs
  • Garlic
    1-2 clove
  • Whole wheat flour
    2 tbsp
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Khmeli-suneli
    0.5 tsp
  • Bay leaf
    2 pcs
  • Allspice
    3 pcs
  • Parsley
    20 g
  • Olive oil
    50 ml


  • 1. Wash the chicken legs, shift in a pan and pour in two liters of cold water. Cover the pan with a lid and put it on medium fire. When the broth starts boiling, gently remove the formed foam by skimming-dish. Cook chicken broth on low fire for 40 minutes, after this time let’s get boiled meat from the pan.
  • 2. Meanwhile let’s prepare vegetables. Wash potatoes, peel and cut with the medium size cubes.
  • 3. Add cut potatoes to the ready chicken broth.
  • 4. Cut onions and bell pepper with small cubes.
  • 5. When potatoes are cooked to semi-readiness, let’s add onion and bell pepper to the soup.
  • 6. Wash the fresh tomatoes and cut into pieces of medium size. At will, it’s possible to pre-peel tomatoes.
  • 7. Add the ground tomatoes to the soup.
  • 8. Wash eggplant, peel and cut into circles with thickness of 1 cm.
  • 9. Coat eggplant circles in wheat flour and put on a pan with pre-heated vegetable oil. Fry vegetables on medium heat until golden brown on both sides.
  • 10. Cut the fried eggplant circles into four parts.
  • 11. Add fried eggplants to the soup pan and mix. Continue to cook soup on low fire until vegetables are ready.
  • 12. At the end of the preparation let’s add finely cut parsley, salt, seasonings, bay leaf and black allspice to the soup. For aroma add to the soup garlic cloves passed through the press. Let the soup boil again and then turn off the fire.
  • 13. Pour the ready dish into portion plates and serve with slices of fresh baguette.
  • 14. Bon Appetite!