Instructions: Grill the eggplants over a flame or under the broiler, turning them with tongs until charred on all sides, about 15 minutes. While still hot, plunge them into a plastic bag, close tightly, and let them steam for about 15 minutes to loosen the skin. Scrape the skin from the flesh and shake the pulp in a colander to remove excess liquid.

Puree the garlic with the eggplant pulp in a food processor. Add 3 cups of vegetable broth, process and then strain the contents into a saucepan. Reheat the soup gently over medium-low heat. If you want a thinner soup, adjust the consistency by adding more broth if necessary, and season with salt and pepper to taste.

Add the vinegar and sugar. Spoon a ladleful of hot soup into the bottom of serving bowls, cover with dollops of yogurt, and continue to layer in this manner.

This recipe yields 6 servings.

Comments: In the 1970s, Melech Hachatzilim, a Bulgarian restaurant in Ramat Aviv just north of Tel Aviv, prided itself on being the "king of eggplants." Although the restaurant has been closed for years, I tracked down Arnold Beinisch, the owner. I especially liked this soup, in which, Bulgarian-style, he swirled cold yogurt into the hot eggplant.

NOTES :

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