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Aubergine and Yoghurt Soup Recipes
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Ingredients : |
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6
60 ml
3
1 liter
1 tsp
1/2 tsp
1/8 tsp
2
1 tbsp |
medium
size aubergine
oil
green
peppers, skinned, seeded and chopped
natural
yoghurt
salt
pepper
cayenne
garlic
cloves, crushed
chopped
mint leaves |
Method :
- Remove the dark skin from the
aubergine, slice in half lengthwise and salt the cut surfaces.
- Set aside to sweat, cut side up,
for 30 minutes.
- Wipe dry and squeeze gently to
remove butter juices.
- Warm the oil in a large pan and
sauté the aubergines and peppers, but do not brown.
- When tender, transfer to a food
processor and purée,
- Mix thoroughly with yoghurt and
add the rest of the ingredients.
- 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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