Ready In: 3 hrs 25 mins
Prep: 5 mins
Cook: 17 mins
Yields: 8 Servings
Heat the olive oil in a large sauce pot, over medium heat.
Add the eggplant, garlic and pepper and cook for 2 minutes.
Add water, reduce heat to medium and simmer for 15 minutes.
Cool the cooked vegetables until they reach room temperature.
Add yogurt and mint to the mixture, and purée in a blender until smooth.
Chill soup for at least 3 hours before serving.
Serve cold and garnish with plain yogurt, chopped chives and mint sprigs.