Eggplant & Soy Milk Creamy Cold Soup

Name: Eggplant & Soy Milk Creamy Cold Soup
Yield: 5 servings
Cuisine: American
Ingredients: 380 grams Eggplants (white part); 1/2 Onion (roughly chopped); 40 grams Bacon; 300 ml Soy milk; 200 ml Water; 1 tsp Kombu tea (powder); 1/4 tsp Black pepper; 1/2 tsp Honey

cookpad.japan @cookpad_jp

Here is a recipe to use the leftover eggplant skins!
1. Roughly mince the eggplant skins, and soak in water.
2. Grate 70 g of onion.
3. Add 50 g corn.
4, Add 1/4 teaspoon of each salt and pepper.
5. Add 100 g of bacon.
6. Add 4 cheese cubes (60 g).
7 Wrap the mixture with 40 sheets of gyoza dumpling wrappers or 20 sheets of small spring roll wrappers.
8. Deep-fry them.

Recipe by Ha-tannookkasan

cookpad.japan @cookpad_jp

Recipe by Ha-tannookkasan

Saved

Ingredients

5 servings

380 gramsEggplants (white part)
1/2Onion (roughly chopped)
40 gramsBacon
300 mlSoy milk
200 mlWater
1 tspKombu tea (powder)
1/4 tspBlack pepper
1/2 tspHoney

Saved

Steps

1

Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness. The skins will transform into a different dish later.
2

Roughly chop the onion.
3

Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting. When steam stars to come out, turn down the heat to low, and cook for 1 minute. Wait until the pressure drops.
4

Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer. Adjust the flavour, and done! Please be careful not to bring the mixture to a boil.
5

Let it chill in the fridge, and enjoy.