Roasted Eggplant Soup

Ingredients

• 6-8 eggplants
• 1 cup cashews, toasted
• 1 white onion, chopped
• 10-12 cloves garlic, chopped
• 1 tbsp fish sauce (or to taste)
• 1/2 cup cooking cream
• 10 strips bacon, chopped
• Chicken stock, as needed
• Pepper
• Parsley, to top

Directions

• Roast the eggplants over an open flame until charred all over. Peel off the skin, place the flesh in a bowl, cover with plastic wrap, and set aside to steam.
• In a separate pan, toast the cashews until fragrant and lightly browned.
• Render the chopped bacon in a hot pan over medium heat until crispy and golden. Remove and set aside.
• Once steamed, mince the eggplant flesh.
• In the same pan with the rendered bacon fat, saute the onion and garlic.
• Add the eggplant mince, toasted cashews, and chicken stock. Season with fish sauce and pepper.
• Transfer the mixture to a blender and blend until smooth.
• Return to the pan, stir in the cream, and mix until well combined.
• Garnish with the bacon and parsley. Serve and enjoy.

From Jujumao on Instagram.