Cold Eggplant Soup

Cold Eggplant Soup

40 min
Easy
1 serv.
418 g / 1 serv.

Rating

Average rating:—

Description

Refreshing cold puree soup made from roasted eggplants with yogurt and cilantro

  1. Preheat the oven to 200°C. Prick the eggplant with a fork and bake whole for 30-35 minutes until soft.
  2. Finely dice the onion and mince the garlic.
  3. Cool the cooked eggplant, peel it and roughly chop the flesh.
  4. Combine eggplant flesh, onion, garlic, yogurt, coriander, wine vinegar and salt in a blender. Blend until smooth and creamy.
  5. Chill the soup in the refrigerator for at least 30 minutes.
  6. Finely chop the cilantro.
  7. Serve the soup cold, drizzled with olive oil and sprinkled with cilantro and sesame seeds.
247
59 kcal / 100 g
kcal
7.3 g
1.7 g / 100 g
Protein
34.9 g
8.3 g / 100 g
Carbohydrates
9.8 g
2.3 g / 100 g
Fats