- 1/4 c olive oil
- 1 large eggplant (peeled and cut into small cubes)
- 1 large green pepper (seeded and chopped)
- 2 cloves garlic (minced)
- 3/4 c water
- 6 springs fresh mint
- 4 c Stonyfield Organic Low Fat Plain Yogurt
- 3 T chives (fresh)
- Salt and pepper to taste
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.
Calories: 140, Calories from Fat: 70, Total Fat: 8g, Cholesterol: 5mg, Total Carbohydrate: 12g, Dietary Fiber: 3g, Protein: 12g, Calcium: 20%