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Author Notes: Smoky, creamy, and tangy, this chilled soup is perfect with grilled meats, or just a crusty hunk of bread. —calliehoo
- 3 large eggplants (about 3 pounds)
- 3 cups chicken stock
- 3/4 cup Greek yogurt
- 1 teaspoon kosher salt (or to taste)
- olive oil
- red chile flakes
- Prepare the eggplant. You may do this on the grill (recommended), stovetop, or oven. GRILL: Preheat the grill to high heat. Place whole eggplants directly on coals or (if using gas) on the grates. STOVETOP: Carefully cover your stovetop with foil--this is gonna get messy. Place whole eggplants directly over a high flame. OVEN: Preheat broiler. Place eggplants on a baking sheet on the top rack of oven. ALL THREE METHODS: Watch eggplants carefully as they cook, turning occasionally, until they are completely charred on all sides and collapsing. Remove from heat and place in bowl. Cover and let cool.
- When eggplant has cooled, carefully scrape the flesh from the skin, discarding all charred bits. Place the flesh in a blender and add chicken stock, yogurt, and salt. Blend until smooth. Taste and add salt if necessary. Chill soup.
- Spoon into individual bowls before adding drizzle of olive oil, a pinch of red chile flakes, and a generous helping of za'atar.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Warm Weather Soup