Eggplant and Tomato Borscht with Basil and Olive Oil

Eggplant and Tomato Borscht with Basil and Olive Oil is a delicious and healthy soup that is perfect for any occasion. This vegetarian dish is packed with flavor and nutrients, making it a great choice for those who are looking for a healthy and satisfying meal.

To make this Eggplant and Tomato Borscht with Basil and Olive Oil, you will need the following ingredients per serving:

- 1 small eggplant, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 small tomato, diced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh basil
- 1 cup vegetable broth
- Salt and pepper to taste

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the eggplant and tomato and cook for a few minutes until the eggplant is tender.
Next, add the tomato paste, vegetable broth, and chopped basil. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
Once the soup is done, season with salt and pepper to taste. Serve hot with a drizzle of olive oil and some fresh basil on top.
This Eggplant and Tomato Borscht with Basil and Olive Oil is a perfect combination of flavors and textures. The eggplant adds a meaty texture to the soup, while the tomato and basil give it a fresh and vibrant taste. The olive oil adds a rich and savory flavor that ties everything together.
This dish can be classified as a vegetarian soup and its three main ingredients are eggplant, tomato, and basil.
Overall, this Eggplant and Tomato Borscht with Basil and Olive Oil is a must-try recipe for anyone who loves healthy and flavorful soups. It's easy to make, packed with nutrients, and tastes absolutely delicious.