Roasted Eggplant and Tomato Soup

Roasted Eggplant and Tomato Soup

Servings 6 servings
Calories 240kcal

Ingredients

  • 2 lb eggplant
  • 6 tbsp olive oil extra virgin
  • 1 medium onion
  • 1 serving salt & pepper 1.2g
  • 2 cloves garlic
  • 4 cups chicken broth low salt
  • 14.5 oz diced tomatoes
  • ¼ cup raisins
  • 1 tsp bay leaf dried
  • 2 tsp lemon juice
  • 2 tbsp almond raw, slivered
  • ¼ tbsp coriander raw (cilantro, chinese parsely)

Instructions

  • Adjust oven rack 4 inches from broiler element and heat broiler.
  • Toss eggplant with 5 tablespoons oil, then spread in aluminum foil–lined rimmed baking sheet.
  • Broil eggplant for 10 minutes.
  • Stir eggplant and continue to broil until mahogany brown, 5 to 7 minutes.
  • Measure out and reserve 2 cups eggplant.
  • Heat remaining 1 tablespoon oil in large saucepan over medium heat until shimmering.
  • Add onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until softened and lightly browned, 5 to 7 minutes.
  • Stir in garlic, ras el hanout, and cumin and cook until fragrant, about 30 seconds.
  • Stir in broth, tomatoes, raisins, bay leaf, and remaining eggplant and bring to simmer.
  • Reduce heat to low, cover, and simmer gently until eggplant is softened, about 20 minutes.
  • Discard bay leaf.
  • Working in batches, process soup in blender until smooth, about 2 minutes.
  • Return soup to clean saucepan and stir in reserved eggplant.
  • Heat soup gently over low heat until hot (do not boil) and adjust consistency with extra hot broth as needed.
  • Stir in lemon juice and season with salt and pepper to taste.
  • Serve, sprinkling individual portions with almonds and cilantro and drizzling with extra oil.

Notes

The Editors at America’s Test Kitchen. The Complete Mediterranean Cookbook (p. 48). America’s Test Kitchen. Kindle Edition.

Nutrition

Nutrition Facts
Roasted Eggplant and Tomato Soup
Amount Per Serving (424 g)
Calories 240 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2.5g16%
Sodium 240mg10%
Potassium 587mg17%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 11g12%
Protein 6g12%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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