Peel the eggplants, wrap, and microwave for 5 minutes at 900W. They will become soft.
Blend the eggplants and 100 ml water in a mixer or a food processor until the mixture becomes smooth.
Pour into a saucepan and add the remaining 100 ml water and the ● ingredients. Simmer for 5 minutes over low heat.
Add milk and heat until it's nearly boiling. Then it's done.
Story Behind this Recipe
I always make vegetable potage. Today, I made it with eggplant.
Of all the vegetable potage soups I have made, this is the most delicious. It's mild and tasty. Eggplant can be used in a surprising number of ways. The photo shows the soup topped with eggplant peel, which was coated in oil and baked in an oven.