{"id":6384,"date":"2019-01-12T07:39:21","date_gmt":"2019-01-12T06:39:21","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=6384"},"modified":"2025-05-09T14:51:17","modified_gmt":"2025-05-09T12:51:17","slug":"sopa-de-berenjenas-tostadas","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/sopa-de-berenjenas-tostadas\/","title":{"rendered":"Sopa de berenjenas asadas"},"content":{"rendered":"\n

Esta sopa de berenjenas asadas es deliciosa, calienta el cuerpo y el alma porque es muy satisfactoria. La receta proviene del libro \u00abJerusalem\u00bb de Yotam Ottolenghi. Los ingredientes son simples. Te traer\u00e1 calor al corazon en invierno!<\/p>\n\n\n\n

Seg\u00fan el Ayurveda, berenjenas tienen un efecto calentador; una caracter\u00edstica buena para los tipos Kapha y Vata. Los humanos que tienen demasiado peso, deber\u00edan asar las berenjenas en seco (en el horno) en vez de freirlas. Berenjenas son dulces, ligeras (si no han chupado mucha grasa de cocci\u00f3n), estimulan agni (nuestro fuego digestivo) y tienen adem\u00e1s un efecto afrodisiaco. Muchas buenas razones para probar la sopa.<\/p>\n\n\n\n

Ingredientes para 6 personas<\/strong><\/p>\n\n\n\n

5 berenjenas (1,2 kg)<\/p>\n\n\n\n

150 ml aceite girasol<\/p>\n\n\n\n

1 cebolla cortada en rodajas finas (125 g)<\/p>\n\n\n\n

1 cucharada de cumino (semillas recien molidas si puede ser)<\/p>\n\n\n\n

1 1\/2 cucharaditas de concentrado de tomate<\/p>\n\n\n\n

2 tomates grandes cortados en dados (350 g)<\/p>\n\n\n\n

350 ml caldo de verduras<\/p>\n\n\n\n

4 dientes de ajos, aplastados<\/p>\n\n\n\n

2 1\/2 cucharaditas azucar<\/p>\n\n\n\n

2 cucharadas de zumo de lim\u00f3n<\/p>\n\n\n\n

2 cucharadas de hojas de albahaca & croutons para decorar<\/p>\n\n\n\n

sal y pimienta negra<\/p>\n\n\n\n

Preparaci\u00f3n<\/strong><\/p>\n\n\n\n

Precalentar el horno a 180\u00b0C.<\/p>\n\n\n\n

Tostar 3 berenjenas en el horno. Hacer con un cuchillo cortes de algunos centimetros en la carne de las berenjenas. Ponerlas encima de papel de horno en una bandeja y dejarles tostar durante una hora aprox. Sacar del horno y poner al lado.<\/p>\n\n\n\n

Cortar las dem\u00e1s berenjenas en dados de 1,5 cm. Calentar el aceite en una olla grande (a fuego medio-medio\/alto) y freir los dados durnate 10 – 15 minutos hasta que que esten bien dorados. Si hace falta poner algo m\u00e1s de aceite. Sacar los dados fritos, dejarlos escurrir en un colador y salarlos.<\/p>\n\n\n\n

Poner la cebolla y el cumino en una olla, con un m\u00ednimo de una cucharada de aceite. Tostar\/asar removiendo a menudo. Despu\u00e9s a\u00f1adir el concentrado de tomate durante un minuto. A\u00f1adir los tomates, el caldo, un poco de agua, ajo y zumo de lim\u00f3n; salpimentar y dejar cocinar a fuego lento durante 15 minutos.<\/p>\n\n\n\n

Sacar la carne de la berejenas tostadas en el horno y a\u00f1adirla a la sopa. Hacer un pur\u00e9 liso de la mezcla con un mini beamer. A\u00f1adir los dados fritos y probar. Rectificar de sal, lim\u00f3n y pimienta.<\/p>\n\n\n\n

Decorar la sopa con croutons y albahaca. Deliciosa la sopa!<\/p>\n\n\n\n

 <\/p>\n","protected":false},"featured_media":6385,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390,363],"class_list":["post-6384","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es","skill-recetas"],"acf":[],"yoast_head":"\nSopa de berenjenas asadas | What food can<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatfoodcan.com\/es\/project\/sopa-de-berenjenas-tostadas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sopa de berenjenas asadas | What food can\" \/>\n<meta property=\"og:description\" content=\"Esta sopa de berenjenas asadas es deliciosa, calienta el cuerpo y el alma porque es muy satisfactoria. La receta proviene del libro \u00abJerusalem\u00bb de Yotam Ottolenghi. Los ingredientes son simples. 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