Tibetan Roasted Eggplant Soup (Duluma Jen)

• 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

1. Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices.
2. Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once.
3. 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.
4. It's best if still slightly lumpy, with a few flecks of skin remaining.
5. Fry the garlic, ginger, chili, and emma together in butter in a soup pot.
6. Chop the tomato and add it to the pot along with the egglpant mix.
7. Continue cooking, stirring constantly, for 2 minutes.
8. Stir in remaining liquid and heat through.
9. Serve with chopped green onion of each serving.
10. .

eggplants, butter, ginger, garlic, chilies, sichuan pepper, tomatoes, water, green onion

Taken from www.food.com/recipe/tibetan-roasted-eggplant-soup-duluma-jen-298339 (may not work)