This soup was the second exception to the fact that I don't eat cold soups, I just don't like them. The soup won over with its taste (Vika, thank you!!!) - eggplant with a light garlic flavor, creamy, with a sour-milk taste, with a green flavor - it just saves in the heat - you should try it!
Cut the eggplant into small cubes and add salt.
Crush the garlic with a knife blade and put it in a preheated frying pan with oil.
Fry the eggplant with garlic until tender.
Remove the garlic and cool the eggplants.
Punch the yogurt with herbs in a blender.
In a bowl, put the yogurt with herbs, add yogurt, sour cream, cottage cheese, pepper and salt.
Stir well. Pour in the eggplant (leave it for a little while to serve) and put it in the refrigerator, preferably for at least 4 hours.
Take out the soup, mix (if you are thick, then dilute with mineral water).
Pour and serve.