Charred Eggplant Soup with Tzatziki

Name: Charred Eggplant Soup with Tzatziki
Yield: Serves 6
Ingredients: Kosher salt and freshly ground black pepper, to taste; ¼ cup plain, full-fat Greek yogurt; 1 tbsp. finely chopped fresh mint, plus thinly sliced leaves to garnish; 4 cups vegetable stock; 2 cups plain, full-fat Greek yogurt; ½ small shallot, finely chopped; Extra-virgin olive oil, to garnish; Grilled pita bread, for serving; 1 tbsp. fresh lemon juice; 2 tsp. finely chopped fresh dill; 1 clove garlic, mashed into a paste; ½ small English cucumber, coarsely grated and squeezed dry; 2 tsp. Aleppo pepper or paprika, plus more to garnish; 6 tbsp. tahini; Grated zest and juice of 1 lemon; 4 large eggplants, halved lengthwise; 8 cloves garlic, smashed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

The simple act of charring and puréeing eggplant flesh results in a deeply flavored, smoky base that’s incredibly silky. Add a finishing dollop of tzatziki for a cold, crisp contrast.

Ingredients

For the Soup

4 large eggplants, halved lengthwise
8 cloves garlic, smashed
6

Vegetarian
Soup

Method

Make the soup: Heat oven broiler. Place eggplant cut side down on a baking sheet and prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 15 minutes. Let eggplant cool, then peel and transfer to a blender along with the garlic. Add tahini, Aleppo pepper, lemon zest and juice, 2 cups stock, the yogurt, salt, and pepper; purée un