Bulgarian Eggplant Soup with Yogurt
 
Author:
Recipe type: Soups and Stews
Serves: 6
Ingredients
  • 3 eggplants; about 3 pounds
  • 3 cloves garlic
  • 3 Cups vegetable broth; to 3-1/2
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 teaspoon vinegar
  • 1 Tablespoon sugar
  • 1 Cup plain yogurt
Instructions
  1. Grill the eggplants over a flame or under the broiler, turning them with tongs until charred on all sides, about 15 minutes. While still hot, plunge them into a plastic bag, close tightly, and let them steam for about 15 minutes to loosen the skin. Scrape the skin from the flesh and shake the pulp in a colander to remove excess liquid.
  2. Puree the garlic with the eggplant pulp in a food processor. Add 3 Cups of vegetable broth, process and then strain the contents into a saucepan. Reheat the soup gently over medium-low heat. If you want a thinner soup, adjust the consistency by adding more broth if necessary, and season with salt and pepper to taste.
  3. Add the vinegar and sugar. Spoon a ladleful of hot soup into the bottom of serving bowls, cover with dollops of yogurt, and continue to layer in this manner.
  4. This recipe yields 6 servings.
  5. Each serving: 137 calories; 480 mg sodium; 6 mg cholesterol; 3 grams fat; 1 gram saturated fat; 26 grams carbohydrates; 5 grams protein; 5.73 gram fiber.
Notes
In the 1970s, Melech Hachatzilim, a Bulgarian restaurant in Ramat Aviv just north of Tel Aviv, prided itself on being the "king of eggplants." Although the restaurant has been closed for years, I tracked down Arnold Beinisch, the owner. I especially liked this soup, in which, Bulgarian-style, he swirled cold yogurt into the hot eggplant.

Per Serving (excluding unknown items): 176 Calories; 4g Fat (17.6% calories from fat); 7g Protein; 32g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 839mg Sodium. Exchanges: 1 Grain(Starch); 3 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Recipe by Joan Nathan, author of "The Foods of Israel Today" (Knopf, $40). Recipe from Arnold Beinisch, owner of the now closed Melech Hachatzilim, a Bulgarian restaurant in Ramat Aviv just north of Tel Aviv.
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