Search Recipes

Smoked eggplant and potato soup with kefalograviera

Karen Martini
Karen Martini

The subtle smokiness of this rich and velvety soup is a quite unexpected flavour, but such a great companion to the eggplant, potato and salty cheese. Sauteing the potato in butter really contributes to the beautiful texture of this soup, so don't rush this step. This is nourishing and warming but elegant enough to kick off a dinner party.

Subtle: Eggplant and potato soup.
Subtle: Eggplant and potato soup. Photo: Bonnie Savage.


4 eggplants (about 1.5kg)

80ml extra-virgin olive oil

5 eschalots, finely sliced

3 garlic cloves, finely sliced

salt flakes and freshly ground black pepper

50g butter

2 Dutch cream potatoes, peeled and very finely sliced

500ml chicken stock

200ml cream

100ml olive oil

2 triangles of kefalograviera cheese, cut into 6 pieces each

lemon, to serve

toasted sesame seeds, to serve



1. Preheat the oven to 180C fan-forced (200C conventional).

2. Scorch the eggplants over gas burners or the barbecue until blackened all over, about 10 minutes. Place in a roasting tray and bake until soft, about 20 minutes. Set aside to cool before scooping the flesh from the skin and chopping it roughly. Discard the skin.

3. Heat the extra-virgin olive oil in a medium saucepan over medium heat. Add the eschalots and garlic, season lightly and cook until golden. Add the butter and potato, season and cook for about 10 minutes while stirring constantly. Add the chopped eggplant and cook for two minutes while stirring. Add the stock and 500ml of water, bring to the boil and simmer for 10 minutes. Add the cream and cook for five minutes. Remove from the heat and set aside to cool slightly.

4. Add the soup to a blender or food processor and blend until very smooth. Adjust the seasoning to taste.

5. Heat the olive oil in a medium frying pan and fry the cheese for about two minutes until golden. Drain briefly on paper towel.

6. Portion the soup into small bowls and drop the cheese on top. Squeeze over some lemon, sprinkle on some sesame seeds and serve.


1. Choose large eggplants that are heavy in the hand.

2. You can use a different variety of potato for this, but make sure it's yellow-fleshed.

3. Try drizzling in some tahini and using crumbled feta rather than the fried cheese.

Main ingredient:
Eggplant, Potato, Cheese
Dinner Party, Family meals

More recipes like this...


Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies