Hünkar Soup


  • 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


  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.


  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.

Reviews for MOJIMI Recipes