Turkish Eggplant and Yogurt Soup Recipe
Turkish eggplant and yogurt soup combines the smoky flavor of roasted eggplant with the delicate tang of yogurt. It’s creamy but without heavy cream, making it perfect both for a light lunch and for dinner. In Turkey, eggplant is one of the favorite vegetables, so it’s no surprise it even finds its way into soups.
This soup showcases the deep, smoky flavor of roasted eggplant in a light, creamy base without heavy cream. The combination of tangy yogurt and aromatic dried mint gives it a distinctly Turkish character while keeping it simple and comforting.
Chef's tips
Roast the eggplants until the skin is really dark and blistered—this is what gives the soup its signature smoky taste. Temper the yogurt carefully with hot soup and never let the pot boil after adding it to avoid curdling.
How to serve
Serve in warm bowls with a drizzle of good olive oil, extra dried or fresh mint, and thin toasted bread slices or pita on the side. A simple tomato and cucumber salad pairs nicely for a light meal.
Ingredients
- eggplant - 2 pieces
- plain yogurt - 400 g
- vegetable broth - 800 ml
- wheat flour - 1.5 tablespoons
- garlic - 2 cloves
- butter - 1 tablespoon
- oil - 1 tablespoon
- mint dried - 1 teaspoon
- salt
- black pepper
Preparation
- Preheat the oven to 220°C with the grill or top heat function on. Wash and dry the eggplants, prick them in a few places with a fork and place on a baking tray lined with baking paper.
- Roast the eggplants for 25–30 minutes, turning them every few minutes, until the skin is very dark and charred in spots and the inside is very soft.
- Transfer the roasted eggplants to a board, cut them lengthwise and scoop out the soft flesh with a spoon, leaving the skin behind. Chop the flesh into smaller pieces with a knife.
- Peel and finely chop the garlic. In a pot, melt the butter with the oil over medium heat. Add the garlic and fry for about 30 seconds, until fragrant but not browned.
- Add the flour and stir vigorously for 1–2 minutes until a thick, lump-free paste forms. Gradually pour in the broth, whisking constantly so the sauce stays smooth.
- Add the chopped eggplant flesh, stir and cook over low heat for 10 minutes. Meanwhile, in a bowl mix the yogurt with a few tablespoons of the hot soup to temper it.
- Remove the pot from the heat and slowly pour in the yogurt, stirring constantly so it doesn’t curdle. Season the soup with salt, pepper and dried mint.
- If you prefer a smoother texture, blend the soup with an immersion blender until creamy. Gently reheat over low heat without bringing to a boil, and serve immediately.
Storage
Zupę przechowuj w lodówce i podgrzewaj bardzo delikatnie na małym ogniu, nie dopuszczając do zagotowania, aby jogurt się nie zwarzył.
