1. Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices. 2. Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once. 3. Remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily. 4. It's best if still slightly lumpy, with a few flecks of skin remaining. 5. Fry the garlic, ginger, chili, and emma together in butter in a soup pot. 6. Chop the tomato and add it to the pot along with the egglpant mix. 7. Continue cooking, stirring constantly, for 2 minutes. 8. Stir in remaining liquid and heat through. 9. Serve with chopped green onion of each serving. 10. . ---------------------------------------------------------------------------
Nutrition
Ingredients
