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INGREDIENTS
- 4 eggplants, 200 g each
- 100 ml olive oil
- 80 g hazelnuts
- 70 g peeled onion
- 20 g peeled garlic
- 70 g peeled potatoes (cooking type B)
- 500 ml semi-skimmed milk
- 2 tablespoons roughly chopped flat-leaf parsley
- 4–6 teaspoons plain Greek yogurt
- salt
- pepper
INSTRUCTIONS
- 1Preheat the oven to 220 °C.
- 2Brush the eggplants with 2 tablespoons of oil, place them in the preheated oven, and bake for 20 minutes. Once partially cooled, cut the eggplants lengthwise in half, scoop out the flesh with a spoon into a bowl, and let it cool. Then, chop it roughly.
- 3Reduce the oven temperature to 160 °C, place the hazelnuts in it, and bake for 15 minutes. Then, let them cool and chop them roughly as well.
- 4Finely chop the onion and garlic. Cut the potatoes into 1 cm cubes.
- 5In a saucepan over medium heat, warm 2 tablespoons of oil, add the onion, and sauté until softened. Add the garlic and potatoes and sauté, stirring constantly, for 2 minutes. Add the chopped eggplant, season with salt and pepper, and mix.
- 6Pour in the milk and 500 ml of water, bring to a boil, reduce heat to below medium, and cook until the potatoes are soft. Then, pour the soup into a blender and blend until smooth. While blending, add the remaining olive oil. Season the soup with salt if needed.
- 7Drizzle the soup with olive oil on the plate, sprinkle with chopped parsley and hazelnuts, and top with a spoonful of plain yogurt.
Tip
You will need a blender to prepare this soup. Instead of water, you can use vegetable broth. The soup will have a more intense flavor.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef