Ingredients
Method
- Start with the eggplants: roast them on an open fire (gas stove) on all sides until they soften. Remove from heat, transfer to a strainer to drain liquids, and let cool for about ten minutes. (To prepare the eggplant in the microwave, see instructions at the bottom of the recipe).
- Using a spoon, remove the eggplant flesh from the peel, and place it in a bowl. If some of the peel got mixed with it - it's okay.
- Heat olive oil in a soup pot, add chopped onion and leek, and sauté for a few minutes until the onion is soft and translucent.
- Add minced garlic and sage and fry for 30 seconds.
- Add eggplants and potato cubes and mix well.
- Add water, salt, black pepper, cinnamon, nutmeg, and mace, and mix well.
- Bring to a boil, lower the heat, and cook for 30 minutes.
- Add half a cup of almond milk or water, and mix; Grind the soup with a stick blender. Taste and adjust seasoning if necessary. If the soup is too thick, add more water or milk.
For Serving
- Pour the soup into bowls, drizzle tahini, sprinkle chopped sage, and serve with croutons or bread.
Notes
If you don't have a gas stove or don't feel like messing with the cleanup - you can cook the eggplant in the microwave and add liquid smoke as in our Baba Ganoush Recipe. In this technique, you will get a delicious soup - but keep in mind that roasting on an open fire will give the eggplant a deeper smoky flavor.