cold yogurt eggplant soup

i first made this soup in montreal last summer. it’s hearty but cool and refreshing, especially with the added mint.  the eggplant gives the soup a really nutty flavor, but you have to slice it quite thin to make sure it gets nice and crispy.

it’s a lot easier to break this recipe up and roast the eggplant when you have 30 minutes on your hands. i started this soup in the morning; while the coffee was brewing and we were getting ready, sliced and roasted the eggplant. i let them cool during the day and then assembled everything else for the soup right before we ate it.



1 cup yogurt

1 cup ice cold water

1 tbs salt

handful mint, finely chopped

1/2 tsp each cumin and coriander powder

1 large cucumber, peeled and finely chopped, or grated

optional: one clove of garlic, pressed or half  garlic scape finely chopped


four small indian eggplant, cut in thin slices/rounds. “thin”= 1/4 inch or so.

2 tsp cumin

2 cloves garlic or 1 garlic scape chopped roughly

pinch of salt


1) preheat the over to 400 and prep the eggplant. when sliced, toss in olive oil (generous amounts) cumin, and garlic/scape. lay out in a metal or glass baking dish. bake uncovered for 20 minutes. check after 20 minutes. if they are not very crispy around the edges, give it 5 more minutes.

when the eggplant are crispy around the edges remove and transfer to a plate to cool.

2) chop the cucumber finely. this takes some time to do well. you might also want to grate it, which is easier, in which case you’ll want to strain it in a sieve for a few minutes to get rid of excess liquid.

3) set cucumbers aside and combine yogurt, salt, chopped herbs, garlic, and spices in a large bowl. add water. taste and adjust for taste and consistency. you may want more garlic, other spices (any fresh herbs will be divine!) more or less yogurt and water. once you like the consistency of the soup, set aside.

4) roughly chop the eggplant into small cubes. add to soup and mix well.


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