We wrap the eggplant in foil and send it to the most preheated oven for 15 minutes. We clean the onion and wash it.
Pour vegetable oil into the stewpan, spread the butter there, drown. We spread the onion sliced in half rings, simmer on low heat. Rub the dried mint in the hands and add to the onion.
We spread the onion chopped lamb and medium pre-soaked chickpeas (1/2 cup) to the onion, fry. Pour all the ingredients with 2 liters of lamb broth, boil and remove the resulting foam. Add 1.5 cups yogurt at the end of cooking, salt.
Cut the baked eggplant in half, cut one of the halves with a “fan”.
Pour the soup into a deep plate, spread the baked eggplant on top, decorate with chopped fresh mint. Bon Appetit!