Bulgarian Eggplant Soup with Yogurt
Recipe type: Soups and Stews
Serves: 6
  • 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
  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.
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.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.