Aubergine and Yoghurt Soup Recipe

Aubergine and Yoghurt Soup Recipes

Ingredients :


60 ml


1 liter

1 tsp

1/2 tsp

1/8 tsp


1 tbsp

medium size aubergine


green peppers, skinned, seeded and chopped

natural yoghurt




garlic cloves, crushed

chopped mint leaves

Method :
  1. Remove the dark skin from the aubergine, slice in half lengthwise and salt the cut surfaces.
  2. Set aside to sweat, cut side up, for 30 minutes.
  3. Wipe dry and squeeze gently to remove butter juices.
  4. Warm the oil in a large pan and sauté the aubergines and peppers, but do not brown.
  5. When tender, transfer to a food processor and purée,
  6. Mix thoroughly with yoghurt and add the rest of the ingredients.
  7. This soup should be served ice cold.

Serves 4 - 6

The distinctive taste of aubergines is synonymous with Greek cooking. This delicious soup will brighten any summer lunch.

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