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Recipe Details:
This diabetic-friendly soup recipe is simple but nourishing and tasty.
Step 1 Peel the eggplants and cut into semicircular slices about ½” thick. Step 2 Heat olive oil in a small frying pan over medium heat. Put in the eggplant slices and thyme and add the balsamic vinegar. Stir and add more olive oil. Fry the eggplant slices on both sides. Step 3 Heat some olive oil in a small saucepan and fry the garlic and onion over low heat until soft (for about 10 minutes). Then add the fried eggplants and water and bring to a boil. Cook, covered, for 20 minutes. Step 4 Remove the saucepan from the heat and use a hand blender to puree the contents. After that, rub the soup through a sieve for a lighter consistency. Add more water, salt and pepper if necessary. Step 5 Garnish each serving with thyme leaves or Parmigiano cheese. Serve hot or warm. Bon Appetit!
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