Roasted White Eggplant Soup

1. 1

   Put the yogurt in a strainer lined with cheesecloth.

2. 2

   Set aside for 3 hours in the refrigerator.

3. 3

   Put the roasted bell pepper in a food processor or blender.

4. 4

   Puree until smooth.

5. 5

   Set aside.

6. 6

   Preheat the oven to 425 degrees.

7. 7

   Place the eggplant on a baking sheet.

8. 8

   Roast until soft, about 35 minutes.

9. 9

   Set aside to cool.

10. 10

    Peel the roasted eggplant.

11. 11

    Cut in half lengthwise and lift out the small seed sacs.

12. 12

    Discard.

13. 13

    Chop the remaining pulp.

14. 14

    Combine the olive oil, onion, garlic and eggplant in a soup pot.

15. 15

    Cook until the onions are soft, about 10 minutes.

16. 16

    Add chicken broth.

17. 17

    Simmer for 10 minutes.

18. 18

    Season with salt and pepper.

19. 19

    Ladle the soup into 4 bowls.

20. 20

    Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.