This unique smoky eggplant soup is easy to make with fresh eggplant, garlic and onion, seasoned with za’atar and lemon juice.
Today’s the day! This afternoon, I get to spend some time at one of my most favorite places doing one of my most favorite things. Dreyer Farms, home of my CSA, has asked me to provide samples of foods made with some of the season’s produce. You’re all jealous, I know. I puzzled over what to make and then a cold snap made it all clear: soup! First of all, I love soup. Second, it is quite possibly one of the best and easiest ways to use the awesome veggies in a CSA share. And third, it’s 34 degrees this morning so who isn’t craving some warm delicious soup.
This is the first of three soups I’m sampling (along with vegan broccoli soup and curried squash soup). I have never made eggplant soup before (risky), but why the heck not? I got two big beautiful eggplant in my share this week so decided to give it a whirl. The eggplant is grilled which gives it a nice smokiness. It’s pureed with chicken stock, onion and garlic, as well as a little cayenne for some kick. And then it’s topped with a little za’atar and parsley. It’s smooth and packed with flavor. I’m very curious to see the reaction as it is quite different from other soups I make. (If you stop by and try some, leave a comment below to let me know what you think!)
So what is za’atar? It’s a Middle Eastern spice mix that has thyme, sumac, sesame seeds and other deliciousness. It’s frequently used on chicken and vegetables. And it’s just the thing to give this soup a little extra pizzazz. Find it on Amazon or locally at Savory Spice Shop.
- 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)
- 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.
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