Smoky Eggplant Yogurt Soup With Olive Oil, Chile And Za'Atar – a delicious recipe with eggplants, chicken stock, Greek yogurt, kosher salt, olive oil, red chile flakes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Prepare the eggplant. You may do this on the grill (recommended), stovetop, or oven.
2
GRILL:
3
Preheat the grill to high heat. Place whole eggplants directly on coals or (if using gas) on the grates.
4
STOVETOP:
5
Carefully cover your stovetop with foil--this is gonna get messy. Place whole eggplants directly over a high flame.
6
OVEN:
7
Preheat broiler. Place eggplants on a baking sheet on the top rack of oven.
8
ALL THREE METHODS:
9
Watch eggplants carefully as they cook, turning occasionally, until they are completely charred on all sides and collapsing. Remove from heat and place in bowl. Cover and let cool.", "When eggplant has cooled, carefully scrape the flesh from the skin, discarding all charred bits. Place the flesh in a blender and add chicken stock, yogurt, and salt. Blend until smooth. Taste and add salt if necessary. Chill soup.", "Spoon into individual bowls before adding drizzle of olive oil, a pinch of red chile flakes, and a generous helping of za'atar."]
359
kcal
Calories
9
g
Fat
6
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large eggplants (about 3 pounds), 3 cups chicken stock, 3/4 cup Greek yogurt, 1 teaspoon kosher salt (or to taste), and more.
Yes, Smoky Eggplant Yogurt Soup With Olive Oil, Chile And Za'Atar 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.
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