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Categories: Soups, Vegetarian

Bulgarian Eggplant Soup With Yogurt

In the midst of the turmoil currently gripping Israel, a well-known Israeli chef called to tell me something very hopeful: A group of his Jewish and Arab-Israeli colleagues were gathering to prepare a joint meal in one of the villages ... Read more

Total time: 45 minutes | Serves 6
  • 3 eggplants (about 3 pounds)
  • 3 cloves garlic
  • 3 to 3 1/2 cups vegetable broth
  • Salt
  • Freshly ground pepper
  • 1 teaspoon vinegar
  • 1 tablespoon sugar
  • 1 cup plain yogurt

Step 1Grill the eggplants over a flame or under the broiler, turning them with tongs until charred on all sides, about 15 minutes. While still hot, plunge them into a plastic bag, close tightly, and let them steam for about 15 minutes to loosen the skin.

Step 2Scrape the skin from the flesh and shake the pulp in a colander to remove excess liquid.

Step 3Puree the garlic with the eggplant pulp in a food processor. Add 3 cups of vegetable broth, process and then strain the contents into a saucepan. Reheat the soup gently over medium-low heat. If you want a thinner soup, adjust the consistency by adding more broth if necessary, and season with salt and pepper to taste. Add the vinegar and sugar.

Step 4Spoon a ladleful of hot soup into the bottom of serving bowls, cover with dollops of yogurt, and continue to layer in this manner.

Each serving:
137 calories; 480 mg sodium; 6 mg cholesterol; 3 grams fat; 1 gram saturated fat; 26 grams carbohydrates; 5 grams protein; 5.73 gram fiber.
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