- 3 eggplants
- 4 garlic cloves
- 1 L of chicken broth
- 2 tbsp. chopped chives
- olive oil
- salt pepper
Preparation 20 mins
Cooking 25 mins
Wash and dry the eggplants. Cut them in half lengthwise and then cut them into small dice.
How to degerm garlic?
Peel and finely chop the garlic.
Heat a drizzle of olive oil in a casserole over medium heat.
Sauté the garlic for 2 minutes until golden.
Then add the eggplant cubes and cook for 15 minutes, stirring occasionally, until nicely colored. Salt and pepper to taste.
How to cook green vegetables?
Pour the chicken broth over the eggplant cubes then salt and pepper to taste.
Cover the pot and cook for 10 minutes over low heat.
At the end of cooking, mix more or less the eggplant velouté, using an immersion blender, until you obtain the consistency you want. Check seasoning with salt and pepper.
Serve the aubergine velouté hot in bowls or soup plates and sprinkle each serving with chopped chives.
How to chop your herbs?
For this Eggplant Velouté recipe, you can count on 20 minutes of preparation. To learn more about the foods in this veloute recipe, head over to our food guide here.