Lebanese eggplant soup
 
Prep time
Cook time
Total time
 
This unique smoky eggplant soup is easy to make with fresh eggplant, garlic and onion, seasoned with za'atar and lemon juice.
Author:
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
  1. 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.
  2. 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/