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Creamy Turkish eggplant soup

Creamy Turkish eggplant soup

Appetizers

A Turkish eggplant soup, strained and seasoned with a hint of anchovy and melted butter: creamy, comforting, and easy to make.

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Recipe from Kutu, Vito Genovese, Vikiçizer and 1 other contributors, adapted by Recette de cuisine ·

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This Turkish soup gets its delicate flavor from a mixture of pureed eggplant, followed by a return to the margarine with a hint of anchovy. It is best served hot, garnished with parsley.

Ingredients and directions

  • Prep time15 min
  • Cook time55 min
  • Total1 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodSlow cooking
  • Estimated cost$7.48 $1.87 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $2.62
  • $0.13
  • $0.05
  • $0.40
  • $0.10
  • $0.60
  • $0.50
  • $2.78
  • $0.03
  • $0.27

Prices from US supermarkets for 7 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Peel the eggplants and cut them into chunks that are slightly larger than dice. ≈ 8 min
  2. Place the eggplants in a saucepan with the broth and milk, then cook for 45 minutes.
  3. Whisk the flour with a little warm water until you have a smooth paste, then add it to the soup, stirring constantly.
  4. Continue cooking for 5 minutes, stirring occasionally.
  5. Strain the soup through a fine-mesh sieve. ≈ 3 min
  6. Squeeze the eggplant that remains in the sieve, then place it in another saucepan. ≈ 4 min
  7. Add the anchovy paste and margarine, season with salt and pepper. ≈ 2 min
  8. Heat over medium heat, stirring until the margarine melts, then brown the mixture.
  9. While the mixture is cooking quickly, pour the soup over it. Remove from the heat, garnish with chopped parsley, and serve.

The bill

Creamy Turkish eggplant soup

  • 1 to 2 eggplants (depending on size)$2.62
  • 2 tablespoons of sunflower oil$0.13
  • 2 tablespoons of flour$0.05
  • 1 tablespoon of anchovy paste$0.40
  • 2 tablespoons of margarine$0.10
  • Chopped parsley$0.60
  • 500 ml of milk$0.50
  • 1 cup of meat broth$2.78
  • salt$0.03
  • black pepper$0.27

Total$7.48

that's $1.87 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 to 2 eggplants (depending on size)
  • 2 tablespoons of sunflower oil
  • 2 tablespoons of flour
  • 1 tablespoon of anchovy paste
  • 2 tablespoons of margarine
  • Chopped parsley
  • 500 ml of milk
  • 1 cup of meat broth
  • salt
  • black pepper

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