Cold Soup with Eggplant, Yogurt and Yogurt
by Editorial Staff
If you like original cold soups, then you will definitely like this recipe – cold soup with eggplant, yogurt and yogurt. The variant is very unusual, this soup cannot be called boring, since there is simply an amazing play of tastes here. Fried eggplant slices with garlic flavor, sour milk base with bright greens – just an explosion of taste sensations. Be sure to take note of the recipe and try it.
Cook: 20 mins
Serving: 1
Ingredients
- Eggplant – 150 g
- Sour milk – 200 ml
- Yogurt – 100 ml
- Garlic – 2 cloves
- Sour cream – 70 g
- Fresh dill – 10 g
- Fresh basil – 5 g
- Fresh parsley – 5 g
- Curd cheese (regular or with herbs) – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2 tbsp
Directions
- Prepare all products according to the list.
- Cut the eggplants into small cubes or cubes.
- Pour yogurt and sour milk into a blender bowl, put all the greens. I like the combination of parsley, dill and a little basil. Greens can be added to the bowl without chopping, directly in whole bunches, the only thing is to cut off the tough part of the stems.
- Grind the entire contents of the bowl for 2 minutes.
- Peel and chop the garlic. Heat vegetable oil in a frying pan, add eggplants and fry until golden brown, about 4-5 minutes, stirring occasionally. Add chopped garlic to the eggplants, stir and fry for another 2 minutes
- Transfer the eggplants to a deep container, add sour cream and curd cheese, salt and black pepper to taste.
- Pour the contents of the blender into a bowl, add a little mineral water if necessary, if you don’t like a very thick consistency.
- Remove the sample and put the container in the refrigerator for 1 hour, so that the dish is properly infused.
- After a while, serve the dish to the table.
- Cold soup with eggplant, yogurt and yogurt is ready!
Enjoy your meal!
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