CookGo
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Eggplant and Egg Consommé Soup

Cost $5, save $10

Source: Recommended by CookGo

  • 10 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Egg

    • 🥚 1 beaten egg

  • Vegetable

    • 🍆 1 medium eggplant (80g)

  • Oil

    • 1/2 tbsp olive oil

  • Seasoning

    • 1/2 tsp consommé
    • 🧂 1/3 tsp salt
    • 💧 400 ml water

STEPS

1

Cut off the stem of the eggplant. Slice it in half lengthwise, then cut into 1 cm thick half-moon slices.

2

Heat olive oil in a pot over medium heat. Add the eggplant and sauté for 2–3 minutes until coated with oil.

3

Add consommé, salt, and water. Bring to a boil, cover, and simmer on low heat for 2 minutes.

4

Increase to medium heat and bring to a boil. Slowly pour in the beaten egg. Once the egg sets, turn off the heat.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 6g
    Protein
  • 8g
    Carbs
  • 5g
    Fats

💡 Tips

Serve hot for the best flavor and texture.You can add freshly chopped parsley for garnish.Adjust seasoning to taste if needed.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.