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Mushroom soup with eggplant

Nutritional Value

Dried eggplants left over (I can't thank Irina bia46 for the idea)!!!))), so I decided to make a soup. Eggplant alone gives the taste of mushrooms, but in combination with fresh mushrooms - it's something!!!

Ingredients for the mushroom soup with eggplant:

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• Eggplant (dried) - 150 g
• Champignons (you can use any other mushrooms) - 80-100 g
• Potatoes (medium) - 2-3 pcs
• Onions (small) - 1 pc
• Tomato paste (or sauce) - 2-3 tablespoon
• Vegetable oil (for frying) - 1-2 tablespoon
• Water - 3 l
• Salt (to taste)
• Greens (I have garlic greens)

How to cook mushroom soup with eggplant step by step with photos

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	Soak eggplants in cold water for 20 to 30 minutes.
	Pour water into a pot and put it on the heat. Put peeled and diced potatoes in a pot.
	After 5 minutes add eggplants to the pot.
	Peel and chop onion and sauté until soft in oil,
	Add chopped mushrooms to it,
	Add tomato paste and fry.
	Pour it into a pan with vegetables. Cook for 10 minutes. Turn it off, pour it on a plate, sprinkle with greens and... Enjoy!!!!

Nutritional Value:

Whole Dish:
Calories 456.6 Calories	Protein 13.4 g	Fat 12.1 g	Carbohydrates 151.2 g
100g:
Calories 12.6 Calories	Protein 0.4 g	Fat 0.3 g	Carbohydrates 4.2 g

Salt, Vegetable Oil, Potatoes, Greens, Onions, Water, Tomato Paste, Hearty, Champignons, Fragrant, Soups, Mushroom soup, Hot Soups