Turkish Eggplant Soup
Whether you’re seeking a cozy meal for a chilly evening or a sophisticated starter for your dinner party, this eggplant soup is sure to impress with its depth of flavor and elegant simplicity.
Would you believe eggplant soup is a thing? It was a cool evening in Cappadocia and Deepti and I were hunting for restaurants to eat at. There was a steakhouse nearby called Oscar Steakhouse where we had previously dined.
They had dry aged steaks and even though the first steak I had there was decent we went again. Truth is there are limited options in Cappadocia where we were staying and I wanted to have a good steak. Anyway the point is that Deepti didn’t want steak so she ordered the ‘Soup of the Day’. Which turned out to be eggplant soup.
My friends I cannot even begin to describe just how INCREDIBLE that soup was. It was packed with flavor. We couldn’t believe it was eggplant. Anyway fast forward to getting back home and I’m looking all over for Turkish eggplant soup and I finally got the recipe after watching multiple videos and reading recipes. So did I manage to re-create it? Well watch the video and find out.
Step by Step Video Instructions
Ingredients
- Roasted Eggplant Flesh: The heart of this soup, white eggplant offers a slightly sweeter and milder flavor than its purple counterpart. However, regular eggplant is a perfectly acceptable substitute, offering a more robust taste.
- Butter: Adds a silky richness to the soup. For a dairy-free version, you can use vegan butter.
- All-Purpose Flour: Works with the butter to create a smooth, thick base for the soup.
- Salt and Pepper: Essential seasonings to enhance the overall flavor profile of the soup. Adjust according to your taste.
- Ghee or Oil: Used for roasting the eggplants. Ghee adds a nutty flavor, but a high-heat vegetable oil is a great alternative for a lighter taste.
- Milk: Contributes to the creamy texture of the soup. To make it dairy-free, opt for almond, soy, or oat milk, which lend their own subtle flavors while maintaining creaminess.
What is a white eggplant?
Now you can make this recipe with the regular eggplant. I was given these white eggplants to try from a local hydroponics farm called Stemwater. These are just another variety of eggplant that have less seeds and the skin is less tough so you can actually eat the skin if you roast the eggplant. They have a very creamy and white flesh. Honestly very delicious and I can imagine making a lot of other dishes like my eggplant parmesan with these.
But having said that you can use the regular eggplants for this soup. You’ll probably get a more intense flavor. You can also add an onion for more flavor. Want to amp it up even more? Brown the onion in butter before adding the flour and making the roux.
Expert Tips
Roasting Eggplant: When roasting the eggplant, ensure it’s cooked until the inside is very tender. The softer the flesh, the smoother your soup will be. Don’t worry if the skin chars a bit; it adds to the smoky flavor, just be sure to scoop out only the flesh.
Stirring While Making the Soup: While adding the milk, keep stirring continuously. This prevents the flour from settling at the bottom and burning.
Consistency: The key to a perfect soup is in its consistency. After blending, if the soup is too thick, you can thin it out with a bit more water. If it’s too thin, let it simmer for a few minutes to reduce and thicken.
Storage and Leftovers
If you have any eggplant soup remaining, store it in the refrigerator in a sealed container. It should keep well for up to 3 days. When ready to enjoy the leftover soup, reheat it gently on the stovetop over medium heat until hot throughout.
While freezing is possible, it may slightly change the texture of the soup, particularly the creaminess from the milk. If you choose to freeze it, thaw the soup in the refrigerator before reheating.
FAQs
Yes, you can also use a standard blender to puree the soup. Just allow it to cool then blend it.
Yes, you can use any variety of eggplant for this recipe. Each type offers a unique flavor and texture, so feel free to experiment with what’s available to you.
If the soup is thicker than you prefer, gradually add more water or milk until you reach your desired consistency. Remember to adjust the seasoning after diluting.
Absolutely. If you’d like to add meat, you can stir in some at the end and slowly simmer the eggplant soup for 2-3 minutes until the meat is hot.
A drizzle of chili butter and a sprinkle of chives are excellent garnishes for this soup. They add both a burst of flavor and a vibrant contrast in color.
More Recipes You May Like:
- Turkish Lentil Soup
- Creamy Chicken Soup
- Keto Cauliflower Soup
- Keto Broccoli Cheese Soup
- Keto Cream Of Mushroom Soup
Turkish Eggplant Soup
Ingredients
- 400 grams Roasted Eggplant Flesh
- 2 Tbsp Butter
- 2 Tbsp All Purpose Flour
- 600 ml Water
- Salt & Pepper to taste
- 1 Tsp Ghee or Oil
- 100 ml Milk
Instructions
- Preheat your oven to 190°C (375°F). Halve the eggplants and remove the stems. Brush the cut sides with ghee and place them in the oven to roast for about 30 minutes.
- After roasting, allow the eggplants to cool. Once cool, scoop out the flesh from the skin.
- In a large pot, melt the butter over medium heat. Once melted, stir in the flour and cook for about 2 minutes, stirring continuously to avoid lumps.
- Add the roasted eggplant flesh to the pot. Stir well to combine with the flour and butter mixture.
- Gradually pour in the milk, mixing constantly to integrate it smoothly into the mixture.
- Following the milk, slowly mix in the water to the pot, until it reaches your desired consistency.
- Season the soup with salt. Bring the soup to a gentle simmer, stirring occasionally.
- Use an immersion blender to blend the soup right in the pot, until it reaches a smooth consistency. Taste the soup and adjust the seasoning as needed. If you prefer an even smoother texture, you can strain the soup through a fine mesh sieve.
- Finish the soup by stirring in some freshly ground black pepper for added flavor.
- Serve the soup hot. For an extra touch, garnish each serving with a drizzle of chili butter and a sprinkle of chives.
