🇵🇰 Pakistani

Eggplant Shorba

Name: Eggplant Shorba
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 tsp Garam Masala; to taste Salt; 1, diced Onion; 2, grated Tomato; 3 cloves, minced Garlic; 1 tbsp Ghee; small handful Fresh Cilantro; 2 large Eggplant; 1 litre Stock or Broth; 50 g Vermicelli

🇵🇰 Pakistani

A clear, restorative pakistani soup starring eggplant — light on the palate, big on aroma. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Garam Masala1/2 tsp
Saltto taste
Onion1, diced
Tomato2, grated
Garlic3 cloves, minced
Ghee1 tbsp
Fresh Cilantrosmall handful
Eggplant2 large
Stock or Broth1 litre
Vermicelli50 g

Instructions

1
Sweat the onion in the Ghee until translucent but not browned, about 5 minutes.
2
Add the garlic and garam masala and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggplant.
4
Simmer gently until the eggplant is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

For deeper flavour, toast the garam masala in the oil before adding anything wet.

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Watch how it's made

Video: Brinjal curry-step by step - Eggplant recipe@CookingwithAsifa · on YouTube