Bulgarian Eggplant Soup With Yogurt

Directions

1. Grill the eggplants over a flame or possibly under the broiler, turning them with tongs till charred on all sides, about 15 min. While still warm, plunge them into a plastic bag, close tightly, and let them steam for about 15 min to loosen the skin. Scrape the skin from the flesh and shake the pulp in a colander to remove excess liquid.
2. Puree the garlic with the eggplant pulp in a food processor. Add in 3 c. of vegetable broth, process and then strain the contents into a saucepan. Reheat the soup gently over medium-low heat. If you want a thinner soup, adjust the consistency by adding more broth if necessary, and season with salt and pepper to taste.
3. Add in the vinegar and sugar. Spoon a ladleful of warm soup into the bottom of serving bowls, cover with dollops of yogurt, and continue to layer in this manner.
4. This recipe yields 6 servings.
5. Comments: In the 1970s, Melech Hachatzilim, a Bulgarian restaurant in Ramat Aviv just north of Tel Aviv, prided itself on being the "king of eggplants." Although the restaurant has been closed for years, I tracked down Arnold Beinisch, the owner. I especially liked this soup, in that, Bulgarian-style, he swirled cool yogurt into the warm eggplant.
6. NOTES :