Cold Roast Aubergine Soup with Yoghurt

Name: Cold Roast Aubergine Soup with Yoghurt
Yield: Serves 8
Ingredients: salt and freshly ground black pepper; about 1 litre/1¾ pints vegetable stock or water; about 1 litre/1¾ pints vegetable stock or water; 500 ml/18 fl oz Greek-style yoghurt; salt and freshly ground black pepper; 2 red peppers; 4 large aubergines, pricked all over; 1 teaspoon paprika; 3 garlic cloves, finely chopped; 3 onions, finely chopped; 2 tablespoons olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

The flavour of this soup will vary slightly according to how you roast the aubergines. Charring them over a gas flame or grill gives a smoky edge, whereas roasting them in a hot oven results in a rich, slightly buttery taste.

Ingredients

4 large aubergines, pricked all over
2 red peppers
2 tablespoons olive oil

Soup
Vegetarian
Gluten-free

Method

Char the aubergines over a gas flame for 10–15 minutes, turning them occasionally, until they are blackened and ‘collapsed’ and feel very soft. Alternatively, brush them with a little olive oil, sprinkle with salt and put them in the oven at full blast for about 30 minutes, until very soft. Roast the red peppers at the same time, until charred all over. Put the aubergines and peppers in a large