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["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.""
