Eggplant and potato soup
Eggplant Soup

Eggplants are versatile and can be prepared in many ways.
We propose a light soup that is prepared in a very short time, ideal in the evenings in late September when the air cools in the summer but we still want.

Ingredients for 4 people:

  • 4 melanzane;
  • 4 potatoes;
  • 4 tomatoes;
  • 1 cipolla bianca;
  • sale q.b.;
  • olio e.v.o. q.b.



  1. Lava and eggplant and cut into large pieces, leaving the skin.
  2. Wash the potatoes remove the peel and cut into large pieces.
  3. Wash the onion and cut it into slices.
  4. Wash the tomatoes and cut into large pieces.
  5. Put everything in a saucepan add water to cover and a pinch of salt.
  6. Bake for about 25/30 minutes.
  7. When cooked, add a little oil e.v. o.

Bon appetite!

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