ISO smoky eggplant soup recipe from Turkey
A few years ago in Istanbul I had the most amazing, velvety, smooth, smoky eggplant soup.
I have been searching the internet in vain for a recipe that might get me to a starting point for making this. For the first time in my life, I'm truly at a loss on recreating a dish I've had in a restaurant.
The recipes I have found online all contain tomatoes. This soup was creamy, whiteish, with the smoky taste of a charred eggplant, with nary a tomato to be found in it. It wasn't terribly heavy, either, despite being a cream soup.
If anyone will be able to help me with a starting point for recreating this heavenly soup, it will be the cooking chowhounds!
thanks much for any advice,
I would try a dilute version of the "smoked eggplant cream" used as a bed for braised lamb in Algar's Classical Turkish Cooking. It's just smoked eggplant blended into a white sauce flavored with kasseri cheese. For 3 lbs. (raw) eggplant, 5 T butter, 6 T flour, 2 c. light cream or milk, salt, 1/2 c. grated cheese. I'd try thinning with broth. I've made it as per the recipe and it's delicious.