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Ingredients
1 cup low-fat yogurt
1 large red bell pepper, roasted, seeded, deveined and peeled
4 pounds white eggplant
1 teaspoon olive oil
1 onion, peeled and coarsely chopped
2 cloves garlic, peeled and chopped
1 quart chicken broth, homemade or low-sodium canned
½ teaspoon salt
1 teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
44 grams carbs; 15 milligrams cholesterol; 274 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 15 grams fiber; 675 milligrams sodium; 14 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yogurt in a strainer lined with cheesecloth. Set aside for 3 hours in the refrigerator. Put the roasted bell pepper in a food processor or blender. Puree until smooth. Set aside.
- Step 2
Preheat the oven to 425 degrees. Place the eggplant on a baking sheet. Roast until soft, about 35 minutes. Set aside to cool. Peel the roasted eggplant. Cut in half lengthwise and lift out the small seed sacs. Discard. Chop the remaining pulp.
- Step 3
Combine the olive oil, onion, garlic and eggplant in a soup pot. Cook until the onions are soft, about 10 minutes. Add chicken broth. Simmer for 10 minutes. Season with salt and pepper.
- Step 4
Ladle the soup into 4 bowls. Garnish each with a dollop of thickened yogurt and a swirl of red pepper puree.
Private Notes