Smoky Eggplant Soup Recipe (Köz Patlıcan Çorbası)

Directions

Roast the eggplants over an open flame or in the oven until charred and tender. Once cooled, peel and chop them. In a pot, heat olive oil and sauté the chopped onions and garlic until translucent. Add the chopped tomatoes and roasted eggplants, cooking for a few minutes. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes. Blend the mixture until smooth, then season with salt, pepper, and lemon juice. Serve hot, garnished with fresh parsley.