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Roasted Eggplant Soup

2023-02-23

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Baba Ganoush In Disguise

1

Many years ago, I first came across a recipe for roasted eggplant soup with the addition of basil. The recipe surprised me, even though eggplant, like avocado, is a neutral vegetable that works well with almost any recipe.

4

Those were the days when almost everything seemed to have a defined role (at least in the culinary world). And so we had grilled Eggplants mixed with tahini or mayonnaise, a variety of fried eggplants, or vegetable stew with eggplants. Ç’est tout!

2

The blog was a trigger for me to break the schedule. But if you’re already preparing, let it be with a twist!
So I decided on a soup disguise for the famous baba ganoush: I sauteed onions, leeks, and garlic with some sage, added eggplant and diced potatoes and mixed well.

5

I replaced the traditional seasoning of thyme or basil with a pinch of bolder spices like mace, nutmeg, and cinnamon. Next, I added water, brought it to a boil, and cooked it for about half an hour.

I poured it into bowls, drizzled tahini, sprinkled fresh chopped sage, and served it with croutons. Finally, I took a tablespoon – and my eyes lit up. The dominance of the smoked eggplants and the implied taste of the spices created a delicacy that was hard to resist.

3

Enjoy, and let me know how it turned out🍆😋❣️

Roasted Eggplant Soup
Baba Ganoush in disguise: Saute roasted eggplants with onions, leeks, potatoes, fresh sage, and a pinch of Mace, Nutmeg, and Cinnamon. Serve with a drizzle of tahini, chopped sage leaves, croutons, or bread🍆😋❣️
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Servings 5
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Metric – US Customary
Ingredients
 
 
  • 1 Kg Eggplants about two medium units
  • 2 small potatoes, peeled and cut into 1.5 cm (0.6-Inches) cubes
  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 leek, white part only, chopped
  • 3 cloves garlic, minced
  • 3 sage leaves
  • 1 Liter water
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground mace
  • salt, and ground black pepper by taste
  • ½ cup unsweetened almond milk or water
For Serving
  • Tahini, chopped sage leaves, croutons or bread
Instructions
 
  • 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.
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Filed Under: All Recipes, Middle East, Soups Tagged With: aubergine, baba ganoush soup, bbq, grilled eggplants, smoky, vegan recipes

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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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