Chilled Tomato-Yogurt Soup in a Baked Eggplant Bowl



Today, I decided to play around with textures! I wanted that to drive my dish and to come up with something that would be fun and original to eat. So I sat down at my desk with pen and paper and something pretty amazing came out of it. Though I usually focus on the mix of flavors in a plate, blending textures can also add great depth to a dish.


I immediately thought about chilled soup because it was a warm day (for once), and I then had two options: either play around with the toppings, or with the “container”. Since my last attempt at making a vegetable container had been a success (remember my red pepper bowl?), I decided to give it another shot but with eggplant this time.



So here’s my play on textures (and temperatures) with a chilled soup served within a baked eggplant bowl. It’s so good and fun to eat that you’ll want to serve everything out of an eggplant container from now on! Bon appétit!

Total time: 40 minutes


  • 1/2 eggplant
  • breadcrumbs
  • 4 small tomatoes
  • 1/4 onion
  • 2 tbsp greek yogurt
  • 1/2 tbsp olive oil
  • 1 tbsp water
  • fresh basil
  • salt & pepper


  1. Preheat your oven to 390°F. To make the eggplant bowl, spoon the flesh out of the center of the eggplant half, leaving about a 1/4 in border. Drizzle the inside of the eggplant with olive oil, and sprinkle with breadcrumbs, and salt. Place on a baking sheet, and bake for about 40 minutes, or until the flesh is fork tender.
  2. Meanwhile, make the tomato soup. Start off by peeling the tomatoes. Then, cut them in quarters, and discard the seeds before putting them in a blender. Add the roughly chopped onion, basil leaves, yogurt, and olive oil. Start the blender and pulse until the mixture becomes smooth. You can add the water gradually until you reach the desired consistency. I like my soup quite thick, but adding more water will make it more “brothy”. Put in the refrigerator until the eggplant is done.
  3. To plate, fill the eggplant “bowl” with the chilled tomato soup, drizzle with a bit of olive oil, and top with pine nuts. Enjoy!

TIP: As you scrape the eggplant flesh while eating the soup, it should peel right off the skin! The mix is so delicious! 



Temps total: 40 minutes


  • 1/2 aubergine
  • 4 petites tomates
  • 1/4 oignon
  • 2 c/s de yaourt à la grecque
  • 1/2 c/s d’huile d’olive
  • 1 c/s d’eau
  • basilic frais
  • chapelure
  • sel et poivre


  1. Préchauffez votre four à 190°C. Pour faire votre “bol” d’aubergine, évidez le centre de votre demie aubergine à l’aide d’une cuillère, en laissant des bords d’environ 1 cm d’épaisseur. Versez un filet d’huile d’olive sur les parois internes, et saupoudrez les de chapelure et de sel. Placez votre moitié d’aubergine sur une plaque recouverte de papier cuisson, et laissez cuire pendant 40 minutes environ, ou jusqu’à ce que la chair soit tendre.
  2. Pendant ce temps, préparez la soupe froide de tomate. Pelez les tomates. Puis, coupez les en quarts, jetez les graines, et ajoutez les dans un blender. Ajoutez l’oignon en dès, les feuilles de basilic, le yaourt, et de l’huile d’olive. Mixer jusqu’à ce que le mélange devienne lisse et homogène. Plus vous ajouterez d’eau, moins la soupe sera épaisse, donc vous pouvez en ajouter graduellement et vous arrêter lorsque la consistence désirée est atteinte. Réservez la soupe au réfrigérateur jusqu’à ce que l’aubergine soit prête.
  3. Pour servir, remplissez votre “bol” d’aubergine avec la soupe froide, et agrémentez d’un filet d’huile d’olive, et de quelques pignons de pin. Bon appétit!

TIP: La chair de l’aubergine devrait se détacher facilement de la peau, à l’aide de la cuillère. Le mélange est alors délicieux avec la soupe! 


4 thoughts on “Chilled Tomato-Yogurt Soup in a Baked Eggplant Bowl

    1. You have two options, either you chop it up and fry it in a pan with olive oil before adding it as a topping to the chilled soup. Or you put it aside and use it the next day in an omelet!

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