eggplant-tomato soup

For 2-4 people (depending on hunger and side dishes – such as pita bread).


2-3 eggplants (cubed)
1 onion (diced)
2 cloves of garlic (pressed or finely chopped)
chili (dry or fresh)
cumin, curry powder, black cumin
vegetable stock, salt
1 large can tomatoes (crushed)
about 1/2 tube tomato concentrate
1 pck soy or oat cuisine


Fry onion in oil until translucent and add about 1 tsp of salt, cumin, chili and curry powder to taste. Stir-fry on medium heat for 1-2 minutes (possibly add more oil since it should not burn). Add garlic an fry briefly.

Add the eggplants and stew-fry for 10-15 minutes until soft.
Deglaze with canned tomatoes, add tomato paste and water to the consistency (between soup and stew). Add about a tbsp of black cumin and some vegetable stock, simmer for a while.
Finally add soy/oat cuisine and stir well, taste with spices again.