This delicious soup will appeal to everyone, even if you are not a fan of eggplant. Made with fresh mint, its flavor is light and refreshing. Chilled Eggplant Soup Go to recipes By Stonyfield Vegetarian Gluten Free Mediterranean SoupsThis delicious soup will appeal to everyone, even if you are not a fan of eggplant. Made with fresh mint, its flavor is light and refreshing. Ready In: 3 hrs 25 mins Level: Easy Prep: 5 mins Cook: 17 mins Yields: 8 Servings Print RecipeIngredients1/4 c olive oil1 large eggplant (peeled and cut into small cubes)1 large green pepper (seeded and chopped)2 cloves garlic (minced)3/4 c water6 springs fresh mint4 c Stonyfield Organic Low Fat Plain Yogurt3 Tbsp chives (fresh) Salt and pepper to tastedirectionsStep 1Heat the olive oil in a large sauce pot, over medium heat.Step 2Add the eggplant, garlic and pepper and cook for 2 minutes.Step 3Add water, reduce heat to medium and simmer for 15 minutes.Step 4Cool the cooked vegetables until they reach room temperature.Step 5Add yogurt and mint to the mixture, and purée in a blender until smooth.Step 6Chill soup for at least 3 hours before serving.Step 7Serve cold and garnish with plain yogurt, chopped chives and mint sprigs.