Köz Patlıcan Çorbası | Turkish Roasted Aubergine Soup

Preheat the oven to 200 °C top/bottom heat. Wash the aubergines, prick them all over several times with a fork, and brush with approx. 15 ml of extra virgin olive oil. Place on a baking sheet lined with baking paper and bake for about 25–30 minutes until the skin blisters dark and the flesh is buttery soft. Remove, let cool briefly, cut in half lengthwise, and scoop out the soft flesh from the skin with a spoon. Roughly chop.

Peel the onion and garlic cloves and finely dice them. In a large pot, melt 20 g of unsalted butter together with the remaining 15 ml of extra virgin olive oil over medium heat. Gently sauté the onions and garlic for about 3–4 minutes until translucent.

Dust the wheat flour type 405 over the sautéed vegetables and sweat lightly for about 1 minute while stirring constantly to form a light roux.