Garlicky Eggplant and Pepper Soup with Mint Recipe

Name: Garlicky Eggplant and Pepper Soup with Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 3 medium eggplants (about 3 3/4 pounds total), halved lengthwise; 6 red bell peppers; 2 medium onions, finely chopped; Salt; Cayenne pepper; 5 cups rich chicken stock, preferably homemade (see Note); 3 garlic cloves, smashed; 1 cup mayonnaise; 2 teaspoons fresh lemon juice; 2 tablespoons minced mint, plus more for garnish

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing
3 medium eggplants (about 3 3/4 pounds total), halved lengthwise
6 red bell peppers
2 medium onions, finely chopped
Salt
Cayenne pepper
5 cups rich chicken stock, preferably homemade (see Note)
3 garlic cloves, smashed
1 cup mayonnaise
2 teaspoons fresh lemon juice
2 tablespoons minced mint, plus more for garnish

1
Preheat the oven to 400.
2
Lightly brush a large rimmed baking sheet with olive oil.
3
Arrange the eggplants on the baking sheet, cut side down, and bake until just tender, about 20 minutes.
4
Let cool slightly, then cut the eggplant halves lengthwise into thirds.
5
Discard the eggplant skin and the very seedy portions, then cut the eggplants into 1/2-inch chunks.
6
Preheat the broiler.
7
Lightly brush the red peppers with olive oil and set on a heavy baking sheet.
8
Broil the red peppers 6 inches from the heat, turning the peppers occasionally, until lightly charred all over, about 15 minutes.
9
Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
10
Peel, core and seed the peppers, then cut them into 1/4-inch dice.
11
In a large saucepan, heat the 2 tablespoons of olive oil until shimmering.
12
Add the onions and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
13
Gently stir in the eggplants and peppers and season with salt and cayenne.
14
Add the stock and bring to a boil.
15
Simmer over moderate heat until the flavors blend, about 10 minutes.
16
Meanwhile, in a mortar, pound the garlic with 1/2 teaspoon of salt until smooth.
17
Stir in the mayonnaise, lemon juice and a pinch of cayenne.
18
Stir the 2 tablespoons of mint into the soup and ladle into shallow bowls.
19
Top with a dollop of aioli and a sprinkling of mint and serve.

1159

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 3 medium eggplants (about 3 3/4 pounds total), halved lengthwise, 6 red bell peppers, 2 medium onions, finely chopped, and more.

Yes, Garlicky Eggplant and Pepper Soup with Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlicky Eggplant and Pepper Soup with Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions