1 large eggplant (350g)
1 tablespoon olive oil
1 medium onion (100g), finely chopped
2 cloves garlic, minced
2 habanero peppers, seeded and finely chopped
1 red bell pepper, cut into thin strips (130g)
1 green bell pepper, cut into thin strips (130g)
1.2 liters of chicken broth
3 tablespoons of red wine vinegar
Salt to taste
1/4 cup of plain low-fat yogurt (60g)
1 large eggplant (350g)
1 tablespoon olive oil
1 medium onion (100g), finely chopped
2 cloves garlic, minced
2 habanero peppers, seeded and finely chopped
1 red bell pepper, cut into thin strips (130g)
1 green bell pepper, cut into thin strips (130g)
1.2 liters of chicken broth
3 tablespoons of red wine vinegar
Salt to taste
1/4 cup of plain low-fat yogurt (60g)
Preheat the oven to 350°F (medium-high)
Place the eggplant in a baking dish and roast until tender, about 40 minutes
Let it cool down
In a medium saucepan, heat the olive oil over medium-low
Add the onion, garlic, and habanero peppers
Cook until the onion is soft, about 5 minutes
Add the roasted bell peppers, mix well, cover, and simmer for about 10 minutes
Add the chicken broth, increase the heat to medium-high, and simmer without covering until the peppers are very tender, about 20 minutes
Remove from heat and let it cool
Strain the liquid and set it aside with the cooked peppers
Peel the eggplant, cut it in half lengthwise, remove the seeds, and discard
Cut the flesh into cubes and blend in a food processor with some of the reserved liquid and cooked peppers until smooth
Transfer the mixture to the same saucepan, add the remaining liquid and red wine vinegar, and warm over medium-low heat for 5 minutes
Taste and adjust seasoning as needed
Serve the soup hot, topped with plain yogurt
Serves 4 (approximately 99 calories per serving)
