Hünkar Soup

Ingredients:

• 2 roasted eggplants
• 1 onion
• 2 cloves garlic
• 1 liter of broth or water
• 1 teaspoon yogurt
• 1 egg yolk
• 1 spoonful of flour
• 2 tablespoons butter
• 1 tsp salt
• 1 teaspoon black pepper

Preparation:

1. Put the aubergines in a bowl, roasting them and peeling them.
2. For seasoning, take the ingredients waiting at room temperature — yogurt, egg yolks, flour, lemon juice, salt and pepper — into the bowl and beat well.

Cooking:

1. Heat the pan over a low heat and add the oil.
2. Once the oil is browned, add the onion and garlic and roast for 4 minutes.
3. Add the broth.
4. Cook, stirring, for 15 minutes.
5. Gently add the prepared marinade to the soup and turn off the bottom of the stove 5 minutes after boiling.
6. Add the salt and smooth with the blender.
7. To serve, melt the butter and use it with chili peppers and mint.

Enjoy your meal.