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Turkish · Soup
Turkish Grilled Eggplant Soup
Charred eggplant flesh is blended with roasted tomato, onion and garlic and olive oil into a smoky velvet purée, thinned with chicken broth and softened with a little cream and fresh mint.
- YieldServes 8
- Hands-on50 min
- Total1 h 28 min
- Difficulty
Ingredients
- 3large eggplants, whole, pierced with a knife tip
- 2large ripe tomatoes, halved
- 1medium red onion, quartered
- 1 headgarlic, small, whole and unpeeled
- to tastesalt
- 1 tspdried thyme
- 6 tbspextra virgin olive oil
- 1200 mlchicken broth, 5 cups
- to tastefreshly ground black pepper
- 80 mlheavy cream, 1/3 cup
To serve
- 1 tbspfresh mint leaves, cut into thin strips
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