Eggplant soup





eggplant 2 pieces
olive oil 3 Art. spoons
garlic 2 cloves
cumin 1 h. a spoon
vegetable broth 700 ml
paste of sesame seeds (Tajin) 1 hr. a spoon
lemon juice 1 st. a spoon
natural yoghurt 4 Art. spoons
chives to taste



Eggplant – a very popular vegetable is known for its beautiful purple color and unique taste and texture. Eggplants contain chlorogenic acid, which has anti-cancer, anti-bacterial, anti-viral and anti-cholesterol properties. Thick soup useful eggplant with yogurt and lemon juice you enjoy the simplicity of preparation and unusual taste.


1. Preheat the oven to 200C. Eggplant prick with a fork, put on a greased baking tray with olive oil and bake in the oven until soft, about 45 minutes. Allow to cool, peel and chop the flesh.


2. Heat the olive oil in a large saucepan, add the garlic and cumin and a few minutes to warm up. Add the eggplant and broth, bring to a boil, reduce heat and cook for 5 minutes. Grind all in a blender until a thick puree. Up to this point everything can be done in advance, remove the soup in the refrigerator or freeze.


3. Just before serving, reheat the soup, add the tahini paste and lemon juice, stir and bring to a boil.


4. Pour the soup into bowls in portions. Add a spoonful of yogurt and sprinkle with chopped chives.

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