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–+ servings

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

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.
Tried this recipe?Let us know how it was!