Last night, I was -kind of- craving veggies. Since I'm not a big veggie fan, I decided to have them blended instead.
And then, while searching in the fridge, I found two big eggplants that my mom got for me ♥. Both my heart and mind got illuminated and I started to cook.
Ingredients:
Magda squash and eggplant, diced (about 3/4 cup of each)
Vegetable oil (I'm sure it was more than a teaspoon)
1 tsp jarred minced garlic or fresh minced garlic clove
2/3 cup tomato sauce
Magda squash and eggplant, diced (about 3/4 cup of each)
Vegetable oil (I'm sure it was more than a teaspoon)
1 tsp jarred minced garlic or fresh minced garlic clove
2/3 cup tomato sauce
1/2 cup Veggie broth
Creole seasoning to taste
Creole seasoning to taste
Heat the oil in a sauce pan and cook the vegetables for a couple minutes. Add the garlic, mix it a bit and add the tomato sauce and broth.
Cook until the soup looks less watery (about 10 minutes).
Remove from heat, blend, blend, blend and return to pan.
Heat until the bisque is bubbly, season and voilà! Your bisque is ready.
Makes 1-2 servings
Cook until the soup looks less watery (about 10 minutes).
Remove from heat, blend, blend, blend and return to pan.
Heat until the bisque is bubbly, season and voilà! Your bisque is ready.
Makes 1-2 servings
Plated. Sprinkled with nooch and decorated with sriracha happy face : )
Ohh, this was spicy and really good. Creamy without adding any cream replacements, ha : p
That looks delicious and your Mum is sweet for buying eggplants for you!
ReplyDelete