Roasted Eggplant Soup

Roasted Eggplant Soup

Servings: 8

Preparation Time: 15 minutes

Cooking Time: 1 hour


3 large eggplants or 4 medium eggplants
1 cup cilantro or parsley, coarsely chopped
1/2 teaspoon chili or to taste
3 cloves garlic, peeled
1 tablespoon honey
1 onion, coarsely chopped
Grated rind of one lemon
2 tablespoons lemon juice
2 ½ cups goat’s yogurt
1 cup (8.8 oz) Tnuva Quark Creamy Soft Cheese 5%
1 cup cream
Salt and freshly ground black pepper

Serve with:
1 cup (8.8 oz) Tnuva Quark Creamy Soft Cheese 5%
Olive oil


1. Pierce the skin of eggplants, and roast either on your grill or on the grill setting of your oven, until the skin is nicely blackened and the eggplant is completely cooked. Cool slightly, peel the eggplant, and place in a sieve or strainer. Allow to strain for at least half an hour, so the eggplant loses its bitterness.

2. Place half the eggplant, cilantro or parsley, chili, garlic, honey, onion, lemon rind and juice in a food processor, and blend until you’ve attained a uniform texture. Transfer to a bowl or pot.

3. Add the remaining eggplant, yogurt, quark, and cream, and stir to combine. Season with salt and pepper to taste.

4. Refrigerate for at least two hours and up to 3 days. Optional: if the soup is too thick for your taste, lighten the texture by adding a little milk or yogurt.

5. To serve, top with a teaspoon of quark cheese, a sprinkle of sumac, and a drizzle of olive oil.

Tnuva Products used in this recipe: