Smoky Eggplant Yogurt Soup With Olive Oil, Chile And Za'Atar
- 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
- za'atar
- Prepare the eggplant. You may do this on the grill (recommended), stovetop, or oven. rnGRILL:rnPreheat the grill to high heat. Place whole eggplants directly on coals or (if using gas) on the grates. rnSTOVETOP:rnCarefully cover your stovetop with foil--this is gonna get messy. Place whole eggplants directly over a high flame.rnOVEN:rnPreheat broiler. Place eggplants on a baking sheet on the top rack of oven.rnALL THREE METHODS:rnWatch 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.
eggplants, chicken stock, greek yogurt, kosher salt, olive oil, red chile flakes
Taken from food52.com/recipes/30292-smoky-eggplant-yogurt-soup-with-olive-oil-chile-and-za-atar (may not work)