1 large eggplant (350 g)
1 tablespoon olive oil
1 medium onion (100 g) finely chopped
2 cloves garlic, minced
2 tablespoons hot pepper flakes
1 red bell pepper, cut into thin strips (130 g)
1 green bell pepper, cut into thin strips (130 g)
2 chicken bouillon cubes dissolved in 5 cups of hot water (1.2 liters)
3 tablespoons vinegar
1/2 teaspoon salt
1/4 cup plain yogurt (60 g)
1 large eggplant (350 g)
1 tablespoon olive oil
1 medium onion (100 g) finely chopped
2 cloves garlic, minced
2 tablespoons hot pepper flakes
1 red bell pepper, cut into thin strips (130 g)
1 green bell pepper, cut into thin strips (130 g)
2 chicken bouillon cubes dissolved in 5 cups of hot water (1.2 liters)
3 tablespoons vinegar
1/2 teaspoon salt
1/4 cup plain yogurt (60 g)
Precalibrate the oven to 350°F (medium)
In a small baking dish, bake the eggplant in the preheated oven until it's tender (about 40 minutes)
Let it cool
In a medium pan, heat the olive oil over medium heat and sauté the onion, garlic, and hot pepper flakes, stirring occasionally with a wooden spoon, until the onion is tender (about 5 minutes)
Add the bell peppers, mix well, cover, and cook until they're slightly softened (about 10 minutes)
Add the chicken bouillon and cook over medium heat, uncovered, until the peppers are very tender (about 20 minutes). Reserve
Remove the eggplant from its skin with a sharp knife and cut it in half lengthwise
With a spoon, remove the seeds and discard
Pulse the eggplant and pepper mixture in a blender until smooth
In the same pan, add the vinegar and heat over medium heat for about 5 minutes
Season with salt
Distribute the soup among four deep plates and drizzle with yogurt
Serve soon
99 calories per serving
