I’m ashamed to admit this, but that’s the first time I’ve ever seen the inside of an eggplant…. Made this soup last night after making your Lebanese stuffed eggplant and not knowing what to do with the eggplant insides. I appreciate your comments on cream-usage, so true! Love roasted eggplant and I wasn’t an eggplant fan till now. A great recipe using so little cream, definitely a must try. This is a soup for the ages. 1 garlic clove, crushed. Peach shortbread on back to the blueberries. Eggplant caviar is one of my favorite things on earth. Without the cheese, the soup is nice, with it however, the experience is divine! :). i just made the spicier version as suggested and added plain goat milk yogurt to finish instead of cream. omg, the soup was fabulous – my kids literally licked their bowls clean! I try to avoid dairy, so I added coconut milk instead which added richness without any powerful coconut taste. Please, especially if you’re looking for a more Middle Eastern/Indian flavor, add turmeric – I didn’t measure, just added to taste – and it changed the whole complexity of the flavor. The tomatoes you get look for red and juicy. 1 tablespoon chopped fresh thyme or 1 teaspoon dried I love your blog and all the fabulous recipes. cumin, the juice of 1 1/2 lemons, and 1 tsp. Ya-a-a-a-ay! On and on this went but I use AT&T and so of course by then my call had been dropped without me realizing it. Finished with lemon juice, a touch ov lemon juice and topped with feta, chicken sausage, and fresh basil. Husband- who is a food snob but will try anything- liked it as well. Who knew? 1 Tbsp. Sounds wonderful! Ach, should’ve read the recipe before jumping in with a comment, since it seems yours has cream in it as well. My family loved it so much that they ate the entire pot of soup that night (honestly; that has never happened before)! I’m an awful cook. Here’s a link to an eggplant soup from the Wisconsin cheese website. Worth talking about! has the ingredients of eggplant caviar, one of my fav armenian dip with bread! Another winner! I’ve been sneaking tastes all afternoon. Thanks, Deb. cheers! Add the diced+peeled tomatoes, sugar, lemon juice, garlic, vegetable broth, water, salt, pepper and eggplant. This is so perfect – I can’t wait to experiment with the spices. just made this and devoured two bowls. I love your blog Thanks. I love the look of this- have this thing though that whenever I serve soup for the husband aka The Hungry One he thinks it’s an appetizer and looks around for what’s next. I just borrowed Sara Foster’s Market Cookbook from our library and liked the looks of her Roasted Eggplant and Red Pepper Soup (p 80) so was really surprised when I saw your recipe for and eggplant soup too! I’ve tweaked this recipe over the years and sometimes use garbanzos in the stew as well. ); I roasted the garlic in tinfoil as suggested above; I added in chilli flakes and cumin with the thyme; I stirred in a cup of navy beans right at the end for a bit of extra protein and to make it a little more filling. ( I LOVE garlic) I coated everything with olive oil and a light coating of balsamic vinegar and pepper. It has been a lifesaver with regards to leftover CSA veggies. In fact for that very reason, the pictures never made it from flickr to my blog — I just couldn’t decide if I liked it enough or not. Knockout dish at this Cajun Home in Louisiana. I did, but my mother was unsure. :) Thanks for posting! For the Sauce. Your email address will not be published. While using eggplant in soup would not come to mind first when thinking about eggplant recipes, I have some Japanese eggplants from my CSA box…do you think they would work as well as the larger variety you used? On a slightly different subject, since there have been such gorgeous tomatoes right in the grocery stores for months, how come you can’t get a decent on on your salad/sandwich in a restaurant? I definitely added all the “suggested” spices, plus an extra roasted onion AND… A generous glug of red wine at the end which really put it over the top! Deb, first — thank you! smoked paprika. I loved this recipe; I went with the feta, and also added a fennel bulb. Olive Oil. I guess this must be on my try next list then. On the other hand, I’ve had me some thin, watery (pureed) eggplant soups — ewww! And thanks for going light on the cream. Preheat the oven to 425°F. I made it again today since it is raining here in New England, and it is a perfect day for having the oven on. Thanks for this. Great recipe! I love eggplants, however I have never tried eggplant soup! you can see it here: http://kaleeats.blogspot.ca/2012/10/roasted-eggplant-tomato-black-bean-soup.html Really great idea to use up the end of my eggplant and tomatoes this year and perfect for fall. Sprinkled top of serving with chopped shallots. I’m making this for the 2nd time—I liked the veg. Loving this soup, and I haven’t had my fill of eggplants yet this year. Thanks very much– we’ll be making this again. Made it with the cumin, coriander seed and some smoked paprika, then served with some Greek yoghurt which I mixed some chopped preserved lemon through. Wonderful!!! I didn’t realize until I came back to comment that I forgot the cream. also used some 2% milk instead of cream. This soup turned out great! Excellent Soup. Or very lightly drizzle some heavy cream or creme fraiche in a swirl or zig zag pattern across the surface and top with a little bit of fresh chopped parsley or cilantro. NOT MORE EGGPLANT! But there are still a ton of eggplants and tomatoes at the markets, likely due to this warm fall we’ve been having. The stock was quite flavorful as is but the addition of the baba ganoush made a remarkable improvement! See, now, I love soup. This might make you feel better (or worse!) I will try this soup soon because I think it will be a good addition to my repertoire. Hi Deb! Season with salt and pepper. Same as tomatoes, vinegars, etc, when cooked in aluminum pots and pans. Marina — I totally agree that the color is bleeeh. instead of chicken stalk I’m using beef! I added a few sunflower seeds or pine nuts and some hot sauce at the table. I agree that tahina would also be a nice addition–considered it, but didn’t try. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Linda — I didn’t use homemade. Great idea. Such great, deep flavor! This soup was soooooo good! Thank you. I wanted it to stay more fresh than savory and only added 1/2 tsp of cumin, but the rest was the same (1tsp coriander and brushed with balsamic). Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. And the balsamic. popping back to say YES to jacob videos…asap! Thanks for the great recipe! Honestly, to die for! I bought too much eggplant and this recipe was my ticket out of them rotting. Thanks Deb! I also subbed a cup of pot liquor from caramelizing a big batch of onions in the slow cooker for some of the chicken broth. Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. I spiced it up with cumin, ras el hanout and harissa and then topped it with a dollop of sour cream and minced cilantro. The first time I made it, I followed the recipe, using your cumin, coriander and red pepper suggestion. Beth — I left the tomato skins on and never noticed them in the soup, but see no reason they can’t be ditched. On that note, Deb, while I was reading about your conversation with your mother, it occurred to me that a fitting spice for this recipe–what I probably would have exclaimed, while talking to her–must be garam masala (available in Indian/Pakistani grocery stores or, which you can make yourself, at home (http://tinyurl.com/2bohgz))! Finish with cilantro. Hi I just wanted to say thank you for posting this recipe. Unfortunately, my plants did not do well this year. It came out great! Yogurt sounds great as does feta – but I really like it just like that, simple. And right now is the perfect time to be making it. You’re great! After straining the stock, I added tomato and some leftover baba ganoush that I wasn’t too excited about. Love this site. This is one of my favorite vegetarian soups to make. cumin, plus some red pepper flakes for a nice subtle heat. The Washington Post had an article on Tuesday with a soup very similar to yours and even included a recipe from the Ottolenghi cookbook here: http://www.washingtonpost.com/wp-dyn/content/article/2010/10/12/AR2010101202226.html. I had a bunch of shriveling eggplant from our CSA & tomatoes from my yard about to go to waste. Made this for dinner last night. Thanks for all your great recipies, I have really enjoyed them! I make an “eggplant parmesan” adapted from Michael Schlow’s excellent book It’s About Time, which consists of slices of breaded, fried eggplant topped with a cold tomato salad, and the combination of hot and cold is delicious, and a Joyce Goldstein recipe for eggplant puree, which is especially good with stuffed mushrooms as two side dishes with grilled lamb. I got the idea from a little family-owned Thai restaurant near my home in Memphis, where they make a spicy eggplant soup. Will have to give this a try since we are fast approaching soup and stew weather in the Midwest. We did pretty much exactly as the last two readers did. Place eggplant … Totally delicious and packed with flavour!!! Now I can make two easy soups. It affects the taste and discolors the pans. Oooh, if you do cumin and coriander, you might as well go a little Indian with it and add ginger and a bay leaf. Oh goodness, those two photos of the fresh then roasted vegetables are gorgeous! Watching Yotam Ottolenghi and Sami Tamimi cook together is like seeing the Rolling Stones in concert. I also topped it with feta instead of goat cheese. The entire year can be my soup season and here we get fat eggplants throughout. You just gave me a wonderful new way to use them – thanks!! I served it to my two teens with warm biscuits and they both said it was awesome!!! Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil, and some salt. I love the spice ideas you and other readers mentioned — I think I’ll have to try some of the ideas if I make this soup again. Definitely going to try it, though. My guy doesn’t love the seeds from the eggplant, but I thought they were a nice texture to an otherwise creamy soup! I got online today looking for a similar recipe. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top. Right now I have all the ingredients for this soup. I mixed the goat cheese directly in the soup and left the totamto’s skins aside. now excuse me while i go address the problem of my empty bowl…. I love soup! Never tried roasted eggplant and then souping them together. The insides are pretty easy to clean but the outsides, ick. I’m totally into roasted vegetable soups right now. So much for my attempt of healthier eating right? when roasting the vegetables, and (2) I top with either feta and/or homemade garlic (multigrain) croutons. I sweetened it up a bit with some tomato paste and the teeniest whisper of cinnamon. Yotam Ottolenghi’s miso recipes. Also, because the tomatoes are shabby this time of year so I figured they would need a flavor assist, I put in some tomato paste and a bit of roasted red pepper paste, and they took the color from boring mushroom to lovely dark pumpkin. Now…ratatouille, or this delectable looking soup? You MUST try this spice mixture: omit thyme, add 1/2 tsp garam masala, 1/2 tsp ground cloves, 1 tsp ground ginger, 1 tsp tumeric, 2 tsp indian cumin, 2 tsp curry powder- Perfect light heat!!!!! Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. Can’t wait to try this as these ingredients are ALWAYS in my frig/pantry. this looks so yummy. Put two fried eggplant cubes. If you add any spices or made any changes, I’d love to hear what you came up with in the comments. Her discussion ranged from restaurants in general, to the newest ways ‘foodies’ get their information about dining establishments, recipes, and such. It turned out fabs! Don’t be so generous on cream, either. It was served just before we ate a delicious Itallion Eggplant Shrimp Crab Casserole. And. Maybe a big pile of toast or goats cheese quesadillas would help fill the hole…. However, I find that turning the eggplant skin side up to the broiler and letting it blacken does the job nicely. Delicious! I made this soup tonight and loved it. Love your blue Staub, by the way. Thanks so much. But seriously, it could be the sugar that does the trick, since it brings out the depth and sweetness in the vegetables. I think I’m going to try it with some rice added in to it to make it like a grown up tomato and rice soup. (Or, if you have an immersion blender, you can do this in the pot.) I’ve done butternut and acorn squash, bell peppers, just tomatoes, jalapenos, carrots, beets, pretty much everything. That soup looks delicious! Using spoon, remove eggplant meat from skin. I just made this and it’s delicious!! With video that’s better than the Flip. broth the first time…gave it a lovely orange color. This version was particularly tasty. I make it at least once a year. There’s the, “Is it too late to talk about eggplants and tomatoes?” question, as it is well into October and eggplants are so… late summery. It was superb. I made this exact soup a month or two ago and I myself did a ton of “hemming and hawing” over it. been waiting for this recipe all week! Published by Ten Speed Press, an imprint of Penguin Random House LLC. Right now, I’m just more willing to put up with an average of one to two drops per phone call (worse now with the 4G) rather than give up the awesome phone. I’ll try it out soon. I added tachini instead of the cream and it gives it an amazing flavor combined with the coriander powder, cumin, and red pepper flakes as suggested by you Deb! mmm, looking forward to trying this as eggplant come into season here in Australia! I spent an unseasonably cold and rainy Sunday making this last weekend, and my apartment smelled so beautifully welcoming for the next day. This is a timely post. I’ll give the soup a try this weekend. I will try this ASAP! Preparation. ), and the spices are very similar to this recipe. On top to garnish, I used diced avocado and some mild cheese. That babe fugitive, best of all! Why? I only puréed the eggplant pulp with a bit of the broth, left remaining veggies in tact since I like texture. Thanks! I honestly didn’t feel like a pureed soup, so I roasted my veg in cubes and did it that way. The flavor is good and even better when you add the salty feta cheese and zip from the lemon zest and black pepper. Made with 1tsp cumin, 1tsp coriander, 1tsp red pepper, and a sprinkle of smoked paprika and chili powder (my red peppers weren’t enough kick). I had trust in him. Four years ago: Lemon Cake, Roasted Eggplant Soup I know it totally changes the title of your post, but if you’re in a pinch, zucchini works too. Not that I won’t make this one, obviously. It’s almost the perfect time of year. I love this soup without the spices and with your suggestions, but I think the berbere and cinnamon add a lot to it! :) This one looks tasty, especially with all those roasted vegetables! coriander, 4 tsp. Copyright © 2015 by Yotam Ottolenghi. I’m making this tonight for a crowd as I liked it so well…and as it’s pureed…people will try it and forget that they may or maynot like eggplant…they’ll love this soup though, I know it. I did this and it came out perfect. and I looouvve eggplant — which cream definitely would have helped. Added lots of fresh basil, black pepper, and more, more garlic. 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Found most of our produce to be disabled in your feed so added some smoked paprika the.

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