Roasted eggplant soup

Smitten Kitchen

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Cuisine: Middle Eastern

Course: Soups and Stews

CSA eggplant garlic goat cheese local onions tomato

Reviews

2 reviews, average rating 4.5 / 5

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kfranzetta

14 years ago

★ ★ ★ ★ ★ 4/5

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This soup is very flavorful. I was worried about the garlic burning during roasting, so I kept an eye on it starting at 20 minutes. The cloves I used were on the large side, so I left most of them in for the full 45 minutes. Once I transferred the soup to the stockpot, I added about 1 teaspoon of ground coriander and 1/4 teaspoon of ground cumin. It took well over an hour for my onions to soften up. Next time, I would consider cooking the roasted vegetables in a slow cooker for a few hours.

2 comment(s)

Queezle_Sister · 14 years ago

This sounds delicious. Was it at all bitter? I'm having trouble sharing my eggplant love with my family, and I wonder if this recipe might be the ticket... What do you think?

Leeka · 14 years ago

Oh my, Roasted Eggplant Soup sounds amazing. I love eggplant.

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Queezle_Sister

14 years ago

★ ★ ★ ★ ★ 5/5

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Lovely flavor in a smooth soup. Really just perfect.
Eggplant, tomatoes, onions, and garlic - all in this week's CSA box - how could I resist making this?
The vegetables roasted nicely (my garlic didn't burn, I left them in for about 40 minutes, and roasted the rest of the vegetables for about 60 minutes). It was easy to roast them early in the morning, and then finish the soup in the evening. It took about 60 minutes for my onions to soften up. I used cumin and thyme to spice it, and found... Read more

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