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A bowl of Roasted Eggplant Soup, served with some slices of country bread.
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5 from 1 vote

Turkish-Style Roasted Eggplant Soup Recipe

Creamy and a bit tangy, this Roasted Eggplant Soup is excellent as an appetizer or a meal on its own --- the whole year-round!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: Turkish
Servings: 3
Calories: 186kcal
Author: Neriz


  • 1.5 to 2 lbs eggplant (about 750 grams to 1 kg)
  • 2 tbsp olive oil (plus more for serving)
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 & 1/2 tsp Za'atar (plus more for serving)
  • 1/3 cup yogurt
  • 2 & 1/2 to 3 cups stock
  • 1 to 2 tsp lemon juice
  • salt and ground black pepper, to season


Prepare the eggplants:

  • Preheat your oven to 225°C (425°F).
  • Use a knife to make random cuts into each eggplant.
  • Drizzle eggplants with 1 & 1/2 tablespoon of olive oil.
  • Place them in the oven for about 30 minutes, then let cool.
  • Once they're cool enough to handle, cut each eggplant in half, then scoop (or scrape) the insides for the soup.

Prepare the soup:

  • Heat olive oil in a medium-sized saucepan.
  • Add garlic and onion and cook until onion turned soft.
  • Add za'atar, salt, and ground pepper.
  • Mix, then add the scooped roasted eggplants and stock.
  • Cover the pan with a lid, bring to a boil, then simmer for about 10 minutes.
  • Add yogurt and mix to combine.
  • Use an immersion blender to puree the roasted eggplants.
  • Add lemon juice, taste, and adjust seasoning.
  • Bring to a slow boil, then take the pan off the heat.
  • Transfer eggplant soup into bowls and serve with a drizzle of olive oil and za'atar.



  • Cook's Tip #1:  Make sure you create cuts in the eggplants.  It helps in cooking them evenly.
  • Cook's Tip #2:  A stand blender can be used as an alternative for an immersion hand blender; give the soup enough time to cool before transferring in the stand blender.
  • Cook's Tip #3:  Do not add all the lemon juice in one go. Start with a tablespoon and adjust accordingly, together with the rest of the seasoning.
  • Cook's Tip #4:  You can strain the pureed eggplant soup if you are not happy with its texture. I've done that a couple of times, but I usually just leave it as it is.
  • Adapted from New York Times Cooking (by David Tanis)


Calories: 186kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 803mg | Potassium: 633mg | Fiber: 8g | Sugar: 13g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 1mg