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,
Updated 3 days ago | 18
Updated 1 year ago | 11
Updated 2 months ago | 10
Updated 7 months ago | 10
Updated 4 months ago | 0