Chilled Eggplant Bisque
Published June 21, 1997
- Total Time
- 2 hours 15 minutes
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Ingredients
4 eggplants, cut in half lengthwise
2 tablespoons salt, plus more to taste
4 cloves garlic, unpeeled
4 plum tomatoes
Up to ¼ cup extra-virgin olive oil
Freshly ground black pepper to taste
¼ teaspoon chili pepper flakes
4 cups buttermilk
1 teaspoon lemon zest
½ cup plain yogurt
Nutritional analysis per serving (6 servings)
34 grams carbs; 9 milligrams cholesterol; 264 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 12 grams fiber; 1404 milligrams sodium; 10 grams protein; 24 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
Preheat the oven to 350 degrees. Sprinkle the eggplants with 2 tablespoons of salt and let sit for 1 hour, then dry with a paper towel. Place the eggplants, the garlic and the tomatoes on a baking sheet. Drizzle liberally with the olive oil and season lightly with the salt and pepper. Roast for 45 minutes and cool.
- Step 2
Pass the vegetables and the chili pepper flakes through a food mill. Slowly stir in the buttermilk. Add the lemon zest. Taste and adjust seasoning.
- Step 3
To serve, ladle into 6 bowls. Garnish with dollop of yogurt.
Private Notes