1 large eggplant (350g)
1 tablespoon of olive oil
1 medium onion (100g) finely chopped
2 cloves of garlic, minced
2 teaspoons of paprika
1 red bell pepper, cut into fine strips (130g)
1 green bell pepper, cut into fine strips (130g)
2 bouillon cubes dissolved in 5 cups of hot water (1.2 liters)
3 tablespoons of vinegar
1/2 teaspoon of salt
1/4 cup of natural yogurt (60g)
1 large eggplant (350g)
1 tablespoon of olive oil
1 medium onion (100g) finely chopped
2 cloves of garlic, minced
2 teaspoons of paprika
1 red bell pepper, cut into fine strips (130g)
1 green bell pepper, cut into fine strips (130g)
2 bouillon cubes dissolved in 5 cups of hot water (1.2 liters)
3 tablespoons of vinegar
1/2 teaspoon of salt
1/4 cup of natural yogurt (60g)
Preheat the oven to 180°C (medium)
Place the eggplant in a small baking dish and bake at preheated temperature until tender (about 40 minutes)
Let it cool
In a medium saucepan, heat the olive oil over medium heat and sauté the onion, garlic, and paprika, stirring occasionally with a wooden spoon, until the onion is softened (about 5 minutes)
Add the bell peppers, mix well, cover, and cook until they are tender (about 10 minutes)
Add the chicken bouillon and simmer over medium heat without covering the saucepan until the bell peppers are soft (about 20 minutes). Reserve
Scoop out the eggplant with a sharp knife and cut it in half lengthwise
Remove the seeds and discard them
Pulse the eggplant flesh in a blender with the paprika mixture to obtain a smooth puree
Return the puree to the saucepan, add the vinegar, and simmer over medium heat for about 5 minutes
Season with salt
Distribute the soup among four shallow bowls and top with yogurt
Serve immediately
99 calories per serving
