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Ingredientes
- 3 x eggplants about 3 lbs.
- 3 x garlic cloves
- 3 c. vegetable broth to 3-1/2 Salt to taste Freshly-grnd black pepper to taste
- 1 tsp vinegar
- 1 Tbsp. sugar
- 1 c. plain yogurt
Direcciones
- Grill the eggplants over a flame or possibly under the broiler, turning them with tongs till charred on all sides, about 15 min. While still warm, plunge them into a plastic bag, close tightly, and let them steam for about 15 min to loosen the skin. Scrape the skin from the flesh and shake the pulp in a colander to remove excess liquid.
- Puree the garlic with the eggplant pulp in a food processor. Add in 3 c. 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 in the vinegar and sugar. Spoon a ladleful of warm soup into the bottom of serving bowls, cover with dollops of yogurt, and continue to layer in this manner.
- This recipe yields 6 servings.
- Comments: In the 1970s, Melech Hachatzilim, a Bulgarian restaurant in Ramat Aviv just north of Tel Aviv, prided itself on being the "king of eggplants." Although the restaurant has been closed for years, I tracked down Arnold Beinisch, the owner. I especially liked this soup, in that, Bulgarian-style, he swirled cool yogurt into the warm eggplant.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 493mg | 21% |
| Potassium 496mg | 14% |
| Total Carbs 16.52g | 4% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.38g | 6% |
| Protein 3.37g | 5% |
