Serves 1
Directions
- 1Dice the bacon.
- 2Render the diced bacon in a pan until crispy and golden.
- 3Remove the crispy bacon from the pan and set aside.
- 4Slice the white onion.
- 5Chop the garlic cloves.
- 6Sauté the sliced onion and chopped garlic in the bacon fat until translucent and fragrant.
- 7Toast the cashews in a separate pan until fragrant and lightly browned.
- 8Roast the eggplants over an open flame until charred.
- 9Place the charred eggplants in a bowl and cover with plastic wrap to steam.
- 10Peel off the skin from the steamed eggplants.
- 11Mince the peeled eggplant flesh.
- 12Add the minced eggplant to the pan with the sautéed onions and garlic.
- 13Add the toasted cashews to the pan.
- 14Pour chicken stock into the pan.
- 15Add fish sauce.
- 16Season with pepper.
- 17Bring the mixture to a simmer.
- 18Blend the soup mixture with an immersion blender until smooth and creamy.
- 19Stir in cooking cream until well combined.
- 20Pour the eggplant soup into a serving bowl.
- 21Drizzle with cooking cream.
- 22Garnish with fresh parsley.
- 23Top with the crispy bacon strips.
Ingredients
- 6 pieces eggplants
- 1 cup cashews, toasted
- 1 piece white onion, chopped
- 10 cloves garlic, chopped
- 1 tablespoon fish sauce
- 0.5 cup cooking cream
- 10 strips bacon, chopped
- as needed Chicken stock
- Pepper
- to top Parsley
Equipment
pancutting boardknifestrainerbowltongsplastic wrapblenderladlewooden spoon
Tips
- Roast eggplants over an open flame until charred, then steam to easily peel off the skin.
- Toast cashews until fragrant and lightly browned for best flavor.
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