Roasted Eggplant and Tomato Soup

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Eggplant and tomato are found together in many eastern Mediterranean dishes and often in soups. Eggplant is naturally low in calories, and a good source of fiber, vitamins and minerals. The eggplant is quickly roasted under the broiler to give it that charred flavor. There is also a North African spice blend called ras el hanout used in this recipe that adds to the complexity of the soup. The soup is pureed but some of the eggplant chunks are left whole for a pleasant along with some toasted slivered almonds. Add a little lemon juice and cilantro at serving for freshness.

MAKES: 4 Servings
PREP/COOK TIME: 40 Minutes

INGREDIENTS

  • 2 pounds eggplant, cut into 1/2-inch cubes

  • 6 Tablespoons extra virgin olive oil

  • 1 onion, chopped

  • 1 teaspoon salt

  • 1 teaspoon freshly cracked black pepper

  • 4 cloves garlic, minced

  • 1½ teaspoons ras el hanout

  • ¼ teaspoon cumin

  • 4 cups Magic Mineral Broth

  • 1  14 ounce can diced tomatoes, drained

  • ¼ cup raisins

  • 1 bay leaf

  • 2 teaspoons lemon juice

  • 2 Tablespoons toasted slivered almonds

  • 2 Tablespoons minced cilantro leaves

 DIRECTIONS

  1. Adjust your oven rack 6 inches from broiler element and heat the broiler. Toss the eggplant cubes with 5 tablespoons olive oil, the spread them on a foil-lined rimmed baking sheet. Broil eggplant 5 to 10 minutes until browned. Stir them and continue to broil until a nice mahogany brown, another few minutes. Remove from broiler and set aside 2 cups of the eggplant.

  2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat until shimmering. Add the onion, a pinch of salt and the black pepper and cook until softened and lightly browned, about 8 minutes.

  3. Stir in garlic, ras el hanout and cumin and cooked until fragrant, about 30 seconds. Stir in the broth, tomatoes, raisins, bay leaf and remaining eggplant and bring to a simmer. Reduce heat to low, cover, and simmer gently until eggplant is softened, about 20 minutes.

  4. Discard the bay leaf and puree the soup with an immersion blender. Stir in the reserved eggplant and reheat the soup gently until hot. Avoid boiling it. Add in extra broth to the consistency of your liking and season with salt a pepper and the lemon juice.

  5. Serve with a sprinkling of almonds and cilantro.

    NOTE: You can find the North African spice blend called ras el hanout on Amazon if not available at your local markets.

 
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SoupsFabio AlmeidaMealplan-Meal2, Fast-Meal2Comment