Roasted eggplant with miso, spinach, coconut and peanut soup


  • 3 eggplants

For the marinade

  • olive oil

  • 1 teaspoon(s) red miso paste
  • 3 cloves of garlic

For the velvety

  • 1 vegetable stock cube
  • 1 bunch of spring onions
  • 1 teaspoon(s) red miso paste
  • 50 g of fresh ginger
  • 3 tablespoon(s) of cumin powder
  • 2 tablespoon(s) ground coriander
  • 1 bunch of fresh cilantro
  • 300 g fresh spinach
  • 25 cl of coconut cream

To serve

  • 200 g peanuts
  • 1 organic lime


  1. Wash and cut the eggplants lengthwise into sections.

  2. Prepare the marinade: count 1 tbsp. tablespoon of olive oil per section of eggplant. Pour the oil into a deep baking dish with the peeled and chopped garlic cloves, the red miso paste, mix well to dilute the miso in the oil. Add the eggplant sections. Leave to rest for 15 minutes.

  3. Then preheat the oven to 180°C/th. 6. Bake for 30 minutes, turning the eggplants from time to time.

  4. For the velouté: boil 75 cl of water for 10 minutes with the vegetable stock, the miso and the green stems of the washed and chopped spring onions. Filter the broth.

  5. Meanwhile, in a frying pan, brown for 10 minutes in 2 tbsp. tablespoons of hot oil, the rest of the chopped spring onions, the peeled and chopped ginger, the cumin, the ground coriander, half the bunch of chopped coriander, 2 pinches of fleur de sel, pepper with a grinder. Then moisten the contents of the frying pan with the broth, add the fresh spinach and cook everything for 10 minutes over high heat. Mix in a blender to obtain a spinach cream, then add the coconut cream.

  6. In four deep plates, pour 3 ladles of velouté, 2 or 3 sections of roasted eggplant, crushed peanuts, the grated zest of the lime, a few coriander leaves, then finish with a pinch of fleur de sel.

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