Turkish-Style Roasted Eggplant Soup Recipe

5 from 2 votes

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

Cook Time50

Total Time1 5

Course: Appetizer

Cuisine: Turkish

Servings:

Calories: 186kcal

Author: Neriz

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.

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)