Photo: Cala
Charred Eggplant Soup with Cumin and Greek Yogurt
13 ingredients
openrecipes
The supple texture of cooked eggplant is transformed into a soup that needs no cream to achieve its silken texture. Grilled eggplant slices assert their smokiness, shallots and garlic add pungent sweetness, white wine brings brightness, and a touch of musky cumin gives the soup an exotic flavor.
Estimated Nutrition (whole recipe, rough)
557
Calories
53g
Protein
19g
Fat
40g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. extra-virgin olive oil, plus more for grilling and brushing
- 2 large eggplants, about 2 1/2 lb. total, peeled and cut crosswise into slices 1 inch thick
- 3 ripe tomatoes, about 1 1/4 lb. total, cored, halved and seeded
- 3 carrots, peeled and finely diced
- 5 shallots, finely chopped
- 3 garlic cloves, minced
- 3/4 tsp. minced fresh thyme
- 1/4 tsp. ground cumin
- 1 cup fruity white wine
- 5 cups low-sodium chicken or vegetable broth
- 1 1/2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup plain Greek-style yogurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes