Roasted White Eggplant Soup

Name: Roasted White Eggplant Soup
Total time: 3 h
Yield: Four servings
Ingredients: 1 cup low-fat yogurt; 1 large red bell pepper, roasted, seeded, deveined and peeled; 4 pounds white eggplant; 1 teaspoon olive oil; 1 onion, peeled and coarsely chopped; 2 cloves garlic, peeled and chopped; 1 quart chicken broth, homemade or low-sodium canned; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper

By Molly O'Neill

Updated Nov. 29, 2022

Total Time: 3 hours
Rating: (0)
Comments: Read comments

Featured in: FOOD; Essential Eggplant

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Ingredients

Yield:Four servings

1cup low-fat yogurt
1large red bell pepper, roasted, seeded, deveined and peeled
4pounds white eggplant
1teaspoon olive oil
1onion, peeled and coarsely chopped
2cloves garlic, peeled and chopped
1quart chicken broth, homemade or low-sodium canned
½teaspoon salt
1teaspoon freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Put the yogurt in a strainer lined with cheesecloth. Set aside for 3 hours in the refrigerator. Put the roasted bell pepper in a food processor or blender. Puree until smooth. Set aside.
Step 2
Preheat the oven to 425 degrees. Place the eggplant on a baking sheet. Roast until soft, about 35 minutes. Set aside to cool. Peel the roasted eggplant. Cut in half lengthwise and lift out the small seed sacs. Discard. Chop the remaining pulp.
Step 3
Combine the olive oil, onion, garlic and eggplant in a soup pot. Cook until the onions are soft, about 10 minutes. Add chicken broth. Simmer for 10 minutes. Season with salt and pepper.
Step 4
Ladle the soup into 4 bowls. Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.