Yogurt Soup with Flame-Roasted Eggplant


Serves: 4
Total Calories: 218

Ingredients

1 pound small thin eggplant
3 cups nonfat plain yogurt, whisked until smooth
1/2 cup lowfat milk
1/2 teaspoon salt, or to taste
1 1/2 teaspoons cumin seeds
1 teaspoon sesame seeds

Directions:

1. Roast and mash the eggplants as described in Roasting and Grilling Vegetables (see Kitchen Basics). Then, place the roasted eggplant pulp in a blender or a food processor, add the yogurt, milk, and salt, and blend until smooth. Transfer to a serving bowl.

2. Place the cumin seeds in a small nonstick skillet and dry-roast, stirring over medium heat until fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely with the back of a large spoon. Mix into the yogurt.

3. Similarly, place the sesame seeds in the skillet and dry-roast them until golden, about 1 minute. Sprinkle them over the soup as a garnish. Serve hot, or refrigerate at least 2 hours and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 218
Calories from Fat: 80

This Yogurt Soup with Flame-Roasted Eggplant recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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Chilled Roasted Vegetable Soup
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Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
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Quick Sindhi Split Pigeon Pea Soup with Tamarind
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Yogurt Soup with Flame-Roasted Eggplant




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