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Categories:
eggplant red bell pepper ground cumin yogurt low-fat extra-virgin olive oil fresh mint garlic vegetable broth olives
Viewed: 43 - Published at: 2 years agoIngredients
- 1 large eggplant (about 1 1/4 pounds), cut lengthwise in half
- 1 large red bell pepper
- 2 teaspoons ground cumin
- 2 cups plain low-fat yogurt
- 1 cup low-fat (1%) milk
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 3 garlic cloves, peeled
- 1 1/2 cups (or more) canned vegetable broth
- 6 Kalamata olives or other brine-cured black olives, pitted, chopped
Method
- Prepare barbecue (medium heat).
- Grill eggplant until skin is charred and flesh is soft, about 6 minutes per side.
- Grill bell pepper until brown in spots, turning frequently, about 10 minutes.
- Transfer eggplant and pepper to bowl.
- Cover with foil and let stand 30 minutes.
- Peel, seed and dice red bell pepper.
- Set aside.
- Scoop eggplant from skin and transfer flesh to blender; discard skin.
- Stir cumin in heavy small skillet over low heat until lightly toasted, about 2 minutes.
- Add cumin to blender; then add yogurt, milk, olive oil, 1 tablespoon mint and garlic.
- Blend until very smooth.
- Season to taste with salt and pepper.
- Transfer soup to large bowl.
- Mix in 1 1/2 cups broth.
- Cover and refrigerate until chilled, about 1 hour.
- (Bell pepper and soup can be prepared 1 day ahead.
- Cover separately and refrigerate.
- Before serving, thin soup with more vegetable broth, if desired.)
- Mix bell pepper, remaining 1 tablespoon mint and olives in small bowl.
- Ladle eggplant soup into bowls.
- Sprinkle with bell pepper mixture; serve.
