Tibetan Roasted Eggplant Soup (Duluma Jen) - cooking recipe

Ingredients

1 globe eggplants, large or 4 Japanese eggplants
1 tablespoon butter
1 inch fresh ginger, chopped
4 garlic cloves, chopped
4 dried chilies, crushed (or to taste)
1/4 teaspoon sichuan pepper
1 tomatoes
4 cups water, broth or 4 cups tibetan tea
1 green onion, chopped

Preparation

Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.
Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.
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.
It's best if still slightly lumpy, with a few flecks of skin remaining.
Fry the garlic, ginger, chili, and emma together in butter in a soup pot.
Chop the tomato and add it to the pot along with the egglpant mix.
Continue cooking, stirring constantly, for 2 minutes.
Stir in remaining liquid and heat through.
Serve with chopped green onion of each serving.
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