At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 6 servings
• Prep time: 15 minutes
• Cook time: About 1 hour

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 6 servings.

• Calories: 180 kcal
• Protein: 4 g
• Carbohydrates: 17 g
• Fat: 12 g
• Sodium: 847 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soup

Have these measured and ready before you begin.

• 3 eggplants
• 2 tablespoons butter
• 1 yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 2 level tablespoons all-purpose flour
• 3/4 cup plus 1 tablespoon (200 ml) milk
• 4 1/4 cups (1 liter) hot water
• 2 teaspoons (10 ml) salt
• 1 teaspoon ground black pepper

Mint Topping

• 1 tablespoon butter
• 2 tablespoons neutral cooking oil
• 2 teaspoons (10 ml) dried mint

Directions

1. Heat the oven to 450°F (230°C). Prick the eggplants and roast for 35–45 minutes, turning once, until collapsed; cool briefly, peel, and chop the flesh.

2. Melt the soup butter in a pot and sauté the onion and garlic until softened.

3. Add the flour and cook for a few minutes, then stir in the diced roasted eggplant.

4. Add the milk and simmer until the mixture thickens, then add the hot water, salt, and black pepper and cook over medium heat until the soup has body.

5. Blend carefully until smooth.

6. Melt the topping butter with the neutral oil in a small skillet, stir in the dried mint, and spoon it over each serving.

Sources

1. USDA FoodData Central — April 2026 data release