513- Grilled Eggplant Soup / حساء الباذنجان المشوي
2 large eggplants
2 medium carrots
1 medium potato
1 tablespoon of olive oil + a little bit to brush the eggplants
1 tablespoon of butter
1 teaspoon of salt
1/2 teaspoon of pepper
1 clove of garlic
750ml of water
1 jar of natural yogurt
1- Peel the eggplant, carrots, and potato. Cut the eggplant into slices and the carrots and potato into small cubes.
2- Place the eggplant slices in a baking pan covered with parchment paper, brush with olive oil and bake at 200 °C / 392°F for 20 minutes.
3- In a soup pot over medium heat, place the cut carrots and potato, 1 tablespoon of olive oil, butter, salt and pepper. Peel the garlic, chop it and add it.
4- Cover with 750 ml of water and cook for 20 minutes until the vegetables are tender.
5- Remove from the pot, drain the vegetables while preserving the cooking water.
6- Place in a large bowl the pieces of carrots and potatoes, the grilled eggplant rounds and the yogurt. Mix using a hand mixer until you have a smooth puree and no lumps. Add the cooking water gradually while continuing to mix until you get the desired consistency. If you no longer have cooking water and do not have the desired consistency, add water.
7- Pour the soup back into the pot and bring it to a boil for 2 minutes.