1 large eggplant (350g)
1 tablespoon olive oil
1 medium onion (100g), chopped
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 medium red bell pepper (130g), sliced
1 medium green bell pepper (130g), sliced
1.2 liters chicken broth
3 tablespoons red wine vinegar
Salt to taste
1/4 cup plain low-fat yogurt (60g)
1 large eggplant (350g)
1 tablespoon olive oil
1 medium onion (100g), chopped
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 medium red bell pepper (130g), sliced
1 medium green bell pepper (130g), sliced
1.2 liters chicken broth
3 tablespoons red wine vinegar
Salt to taste
1/4 cup plain low-fat yogurt (60g)
Preheat the oven to 350°F (medium)
Place the eggplant on a baking sheet and roast at 350°F until soft (about 40 minutes)
Let it cool down
In a medium saucepan, heat the olive oil over medium heat
Add the chopped onion, minced garlic, and chopped oregano
Cook until the onion is tender (about 5 minutes)
Add the roasted red bell peppers, stir well, cover, and cook for about 10 minutes or until they are very soft
Add the chicken broth, increase the heat to medium-high, and simmer uncovered for about 20 minutes or until the peppers are very tender
Remove from heat and let it cool down
Strain the soup through a fine-mesh sieve, reserving the solids and the liquid separately
Peel the eggplant and cut it in half lengthwise
Scoop out the seeds and discard
Cut the flesh into cubes and blend with 1 cup of the reserved liquid and the cooked peppers until smooth
Return the soup to the saucepan, add the remaining liquid and red wine vinegar
Bring to a simmer over medium heat for about 5 minutes
Taste and adjust seasoning if necessary
Divide the soup among four serving bowls and top with plain yogurt
Serve immediately
99 calories per serving