Soup
Roasted Eggplant Soup
Charring the eggplant over a gas flame gives the soup a smokier taste than roasting it in the oven.
- Gluten-free
- Vegetarian
- Prep
- 10 min
- Cook
- 40 min
- Servings
- 4
Ingredients
How many servings?
- 3 eggplant
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 tomato
- 4 cups (800 ml) water
- 1 tsp salt
- ½ cups (100 ml) yogurt
- ½ tsp red pepper flakes
Method
- Prick the eggplants in several places with a fork. Roast in a preheated oven at 220°C for 25–30 minutes, until the skins are charred and the flesh is completely soft. Alternatively, roast them over a gas flame, turning occasionally.
- Once cool enough to handle, peel them and chop the flesh.
- Chop the onion and sauté in the olive oil over medium heat for 4 minutes. Crush the garlic, grate the tomato and add both to the pot. Cook for another 3 minutes.
- Add the eggplant, the water and the salt; once boiling, simmer for 8 minutes and blend.
- Serve topped with a spoonful of yogurt and the pepper flakes.