Tibetan Roasted Eggplant Soup (duluma Jen)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 globe eggplants, large or 4 japanese eggplants
• 1 tablespoon butter
• 1 inch fresh ginger, chopped
• 4 garlic cloves, chopped
• 4 dried chilies, crushed (or to taste)
• 1/4 teaspoon sichuan pepper
• 1 tomato
• 4 cups water, broth or 4 cups tibetan tea
• 1 green onion, chopped

Recipe

• 1 cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.
• 2 brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.
• 3 remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily.
• 4 it's best if still slightly lumpy, with a few flecks of skin remaining.
• 5 fry the garlic, ginger, chili, and emma together in butter in a soup pot.
• 6 chop the tomato and add it to the pot along with the egglpant mix.
• 7 continue cooking, stirring constantly, for 2 minutes.
• 8 stir in remaining liquid and heat through.
• 9 serve with chopped green onion of each serving.
• 10 .