Middle Eastern · Lunch
Roasted Eggplant Soup
A creamy Middle Eastern vegetarian soup made by charring eggplant before blending it with roasted onion, garlic, and tahini, seasoned with cumin and lemon juice. Served warm scattered with parsley and toasted pine nuts, it carries smoky, nutty depth typical of Levantine vegetable soups without any cream or stock base.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
285Calories
6.2gProtein
20.1gFat
21.8gCarbs
8.5gSugar
8.8gFiber
542mgSodium
0mgChol
2.9gSat Fat
742mgPotassium
89mgCalcium
2.4mgIron
0mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
low-carb
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise and score the flesh. Rub cut sides with half the oil and arrange cut-side up on a baking tray with unpeeled garlic cloves and onion.
2
Roast
Roast at 425°F (220°C) for 30–35 minutes until eggplant skin blisters and flesh collapses soft enough to scoop easily.
3
Rest
Cool the tray 5 minutes until eggplant is cool enough to handle, then scoop flesh from the skin with a spoon.
4
Blend
Warm remaining oil in a saucepan over medium heat, add cumin and stir 30 seconds until fragrant. Transfer scooped eggplant, squeezed roasted garlic, roasted onion, tahini and lemon juice to a blender; blend until fully smooth.
5
Plate
Return puree to saucepan and warm over low heat 2 minutes, stirring gently until steam rises. Season with salt and pepper, pour into a bowl, and scatter parsley and pine nuts over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 small eggplant eggplant
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin-ground
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp pine nuts
- a pinch of salt
- a pinch of black pepper
