This unique smoky eggplant soup is easy to make with fresh eggplant, garlic and onion, seasoned with za'atar and lemon juice.
Author: Erin Berdan
Recipe type: Soup
Cuisine: Lebanese
Serves: 8 servings
Ingredients
2 medium eggplant
¼ cup olive oil
1 medium onion, thinly sliced
4 cloves garlic, minced
Pinch cayenne
6 cups chicken stock
Juice of half a lemon
Za’atar seasoning
Parsley (optional)
Instructions
Preheat a grill or broiler. Poke a few holes in each of the eggplant. When grill is hot, grill them for 10-12 minutes, turning every 2-3 minutes. Transfer to a plate to cool and deflate. When eggplant is cool enough to handle, peel and discard skin. Roughly chop the flesh and set aside.
Heat oil in a large saucepan over medium heat. Add onions and season with salt. Cook until onions are softened, about 5 minutes. Add garlic and cayenne and cook 2 mins. Add eggplant and stock and bring to a boil. Cook 10 minutes then puree with a stick blender until smooth. Stir in lemon juice; adjust seasoning. Sprinkle with a little za'atar and parsley, if using.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lebanese-eggplant-soup/