I love the flavor of fennel and thought it might add a nice anise/peppery flavor. it really looks great & perfect for freezing! And red pepper flakes. Thank you so much for recipe it has prompted my first ever food posting!! I’m ashamed to admit this, but that’s the first time I’ve ever seen the inside of an eggplant…. Also, not to be obnoxious, but it really begged me on its knees not to put cream in it, so I didn’t, and was happy. We are going to have this soup tonight! It’s a lot of work, but that would be a killer vegetable soup broth (I used half chicken stock, half veggie, both unsalted). This time, I roasted the vegetables a bit longer until they were almost blistered, to get more color. and am considering a third. just made this and devoured two bowls. Has anyone heard of this company? I wanted more moroccan flavors so used 3 tsps cumin, 2 corriander, and a pinch of smoked paprika. When Disaster Strikes, Local Farms Step Up. You’re great! OK, so classic, ‘boring’, Italian spices, but really were wonderful. It gave the soup a really delicious spiciness without overpowering the other flavors. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. But then — quite after the fact but I’ll give her a pass on it — she mentioned the spices. Delicious! #61/Suzanne — here’s a solution to your drab, all-too-consistent & plain butternut squash woes, believe me – this one has kick (http://tinyurl.com/yh3l9st)! Thanks for a great hearty recipe with a lot of room for experimentation. OOOh, this sounds yummy! Which, every time I read this back to myself, sounds like an even more ominous idea.) Thanks for the dinner inspiration! And I LOVE eggplant. In our house it’s become pretty much the cookbook bible ever since we got it last Passover. Look look! Seriously! Thanks for another wonderful recipe! Adjust the curry powder depending on how much heat you want. Preparation. Yum! We are experiencing an error, please try again. Which means I really need to control how much comfort I need! Oh goodness, those two photos of the fresh then roasted vegetables are gorgeous! I didn’t have any cream in the house, so I just used fat free milk. But this eggplant cheesecake (which sounds totally weird) deserves it. I did not roast the garlic but used it instead to make taqliyya (minced garlic sauted with coriander and salt–a common addition to Middle Eastern soups), which I added after I pureed the soup. Kudos on your blog!, I also enjoy your baby food section. Woman and boyfriend think “that’ll probably work too.” Woman adds recommended cumin, pepperflakes and lemon. I made this eggplant soup with the spices suggested — 1 heavy tsp (probably 1.5 tsps) each cumin and coriander, pinch of red pepper, and topped with feta and a squeeze of lemon at serving. Finish with cilantro. Awesomeness. I made this yesterday with a few alterations. I have made a very similar soup and was actually surprised how much I enjoyed it. or lemony tahina and sprinkle generously — more artistry — with choppedf fresh herbs (chives, parsley, basil, mint or cilantro if you like it, depending on what spices you have used), and/or croutons and/or toasted walnuts or pine nuts. Exclusive from OTTOLENGHI: THE COOKBOOK. I love your column! The partners are a finely tuned machine after 12 … But then summer comes and they’re still mealy and pale. My husband said to post something. Right now I have all the ingredients for this soup. Instead of cream, add in tehina paste and lemon. It turned out fabs! Thanks for being a constant source of kitchen inspiration. What a great trip! Threw them in the stock with coriander, a Morracan spice blend (Victoria, paprika, turmeric, cayenne, and toasted cumin. ... Roasted Eggplant with Black Garlic, Pine Nuts, and Basil. I added 2 bell peppers and followed your suggestion about adding cumin and chili to the broth. I made a tomato tart yesterday thinking, “Isn’t it too late for tomatoes?,” but yet my tomatoes actually smelled and tasted like tomatoes and the basil I used was flavorful, too! I agree that the color of the soup isn’t the best, but when it has a deep rich flavor, the color doesn’t matter. This is how I make my roasted eggplant soup. You were spot on with cumin, red pepper and coriander, but a little (and I do mean little) cinnamon and all spice gave it that oh so right finish. Thanks for a very interesting recipe. A great way for me to get in veggies since I’m a veggie-hater! I, too, have eggplant on the brain. Lovely! My guy doesn’t love the seeds from the eggplant, but I thought they were a nice texture to an otherwise creamy soup! thank you <3. Every recipe I have tried has been delicious! Guess what I made for dinner last night!?! I added 2 red peppers to the mix, and more garlic. I have a 23 month old girl… I can relate soooo much! The colour of this soup is much nicer as the veggies and the chili from the broth add a light orange shade to it. Deb, great recipe as always and I can’t wait to try it. This version was particularly tasty. definitely cumin and coriander! This is an aside… and perhaps you stop reading your comments after number 88… but HOW DO YOU GET YOUR POTS AND PANS SO BEAUTIFUL and brand-spanking new appearing. Place the eggplant slices on a roasting tray, brush with plenty of olive oil on both sides and sprinkle with salt and pepper. Very pretty. Four years ago: Lemon Cake, Roasted Eggplant Soup Working in batches, puree soup in blender until it is as smooth as you’d like it to be. I think I’m saying that eggplant soup needs to be really thick, almost baba ganoush-y, in order to be appealing to me. Just a few days ago I bought some eggplant and have ever since been mulling over what to turn them into. Great idea. Delicious. I have also gotten rave reviews of it as well. I love soup, and there are still lots of aubergine here, so this will be going into the Hughes recipe book! And so I dug through my recipe bookmarks and found one from an old Bon Appetit that sounded just right, with a few steps that would save it from many of the aforementioned soup evils. My fridge is freakin’ FILLED with eggplant from our CSA, and if I make one more fried thing out of it I’m going to split my pants. There definitely seemed to be “something” missing. I love roasted eggplant! I garnish with cubed Pamela cheese and pep it’s. I follow SK religiously and you are the FIRST place I go when planning a dinner party menu. Check it out! I used cumin & fresh thyme & black pepper. While that’s simmering, cook the quinoa in a separate pot. Totally delicious and packed with flavour!!! its funny cuz before i read the things u were gonna try next time, just wen i was reading the ingredients i thought, jmm i bet this will taste better with feta, so i got that one :) aah cant wait! Thank you so much for sharing this recipe!! But there are still a ton of eggplants and tomatoes at the markets, likely due to this warm fall we’ve been having. A dollar! It’s one of my family’s favorite suppers! I really liked it, unappetizing color and all. I totally made this, too! Once I could touch my veggies I cut them up and put them in the blender with some of the broth. New fave winter soup. I adopted much of the recipe from the Ottolenghi recipe which can be found here. Mmmm. :), Roasted Egg Plant soup looks and sounds delicious I must try it soon. And I make a pot of soup every week. On September 8, NPR did a story on the eggplant’s finer qualities: http://www.npr.org/templates/story/story.php?storyId=129707905. This post reminded me that they make an excellent fish soup much the same way (minus the eggplant) in the remote corners of Bulgaria (where I come from). Lime juice and a bit of rice vinegar went in as well. I will definitely be making this again. To date, my favorite use of eggplant was in a Craig Clairborne recipe for ratatouille (best at room temp.). I just love the way you write and yes, Jacob became the family’s all-time-favorite baby! I serve the crumbled feta on the side. http://eatwisconsincheese.com/recipes/article.aspx?rid=2642. Whatever cloves you don’t want to put in the soup, just save to smear on bread or something. I’m so excited! The intensity with which I like it continues to surprise me. Thanks for an awesome supper! I made it again today since it is raining here in New England, and it is a perfect day for having the oven on. (and she didn’t even know your blog was my favorite in the food category!). My one-year olds cannot get enough, either…the one who is slightly pickier eats each bite with an “mmmmm” sound. http://smittenkitchen.com/2006/10/the-leaf-peeps/. LOVE LOVE LOVE this recipe! Everyone agreed that no cream is needed. I like the idea of tahini, and maybe a spoonful of sour cream or yoghurt on top. If it tastes half as good as it smells, I will be a happy girl in just a bit. Please keep the recipes coming! This soup was amazing! I ate at a restuarant in Boulder, Colorado called Salt that had the best tomato eggplant soup – I wanted to try to make one and I honestly think this turned out even better than the restaurant version! this looks like a great twist to that and i wish i had more time to make it! Ottolenghi is known for complex middle eastern flavors and creative ways with vegetables, and seems to have a particular affinity for eggplant. I’ve got the soup on the stove, and have added red lentils for protein, your spicy suggestions, and am going to try tahini and lemon to taste. Thanks Deb! Taste and adjust the salt, if necessary, then chill. Hey, Deb, In addition to the fresh thyme (which I still can’t believe I had), I threw in cumin, red pepper flakes, a little cayenne, and then some smoked paprika too because there’s this moment that happens whenever I’m cooking something unfamiliar that I panic about blandness and proceed to add every spice in the cabinet to the pot. Which reference to your mention of something chocolate or cheese, I hope there’ll be a chocolate dessert recipe soon… Hah! Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. 1 tablespoon chopped fresh thyme or 1 teaspoon dried but today i thought i was going to have to break down until i saw this recipe. 1 Tbsp. I can always tell when the compliments are sincere for my husband will make sure that the leftovers make it to the fridge. But then, remember August? I used beef broth, 1/4 cup cream, 2 teaspoons of cumin and 1 of coriander, lots of pepper, and left out the thyme and goat cheese. The kitchen smells great too! Made it with the cumin, coriander seed and some smoked paprika, then served with some Greek yoghurt which I mixed some chopped preserved lemon through. So instead, had everything cubed! Posts about yotam ottolenghi soup written by myjerusalemkitchen. Well, because the eggplant was not simply cooked, but cooked over fire. I also added 1.5 tsp cumin and used plain yogurt instead of cream, topped with feta. After reading some of the comments I added about 3 tablespoons of tahini instead of cream and probably a teaspoon of cumin. Then boil everything for a little bit until ready to be pureed (my veggies were already super soft when I took them out of the oven, so I only boiled it for about 10 min to give it some of the rosemary flavour). this looks really good! But I just had to make a comment. I’m making this recipe because it sounds so good! If you add any spices or made any changes, I’d love to hear what you came up with in the comments. This is really good. Ugh, I will be more impressed by their low turnover statistics when other carriers have iPhones. It’s delicious! But boy-o, that’s a lot of heft to roast a sweet potato for the baby. Ya-a-a-a-ay! It was served just before we ate a delicious Itallion Eggplant Shrimp Crab Casserole. There must have been 50 kinds of soups to order! if you roast the garlic unpeeled it won’t burn and it just squishes easily out of the skin when cooked… however the temptation to just spread the result on toast and eat it there and then rather than adding it to the pot can be a bit too great at times! Love your recipes and pictures. I made this last night and it was great. We tried it all 3 ways, and liked all 3. Hi Deb! Roasted Eggplant Soup recipe made with eggplant, carrots and garlic. It’s almost the perfect time of year. Yael — I am completely obsessed with the cookbook and his column. Cook’s Illustrated uses a piece of toast in their potato leek soup as a substitute for the cream. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. I loooove eggplant so I’m happy for it to stay around as long as possible! I was about to do as stated, when I thought “no, you can eat the whole vegetable, why waste food, if it tastes good?” And I put the whole thing in my pot. This looks yummy!!! I made this soup 2 weeks ago. I also took a whole head of garlic, just chopped of the top with a bit of olive oil and put it cut face down and it roasted the whole time with the other vegies without burning. Hmmmmm…could be fun. My fall menus would be lost without it! The cooking required the tough skin to become blackened which imparted a beautiful smokey flavor to the final product. Also I placed the cloves of garlic on TOP of the tomatoes while baking them so they never got burnt. This is a timely post. The goat cheese was a big hit, but we skipped the cream. You might want to check out the comment guidelines before chiming in. P.s. I didn’t read all the 197 comments on this soup, so maybe some of my ideas are already up there somewhere. I’m always on the lookout for new and unique soup ideas, so thanks for the inspiration to try an eggplant one! Add a bit of boiling water to the tray on which the veggies were roasting and collect all the yummie stuff and olive oil that came out of the veggies and add to soup. Where in AC is that soup? I love my immersion blender with an almost unequaled Passion, and I hate washing the blender. Recipes JavaScript seems to be disabled in your browser. I’ll give the balsamic a shot next time. You always amaze me with your ideas. very inspiring. So, I know I’m joining the party late – but great post, thank you! Just thought you’d like to know this soup has made it into our regular winter meal rotation! It’s become my new base for making creamy pesto dressing too, and I’m sure will be used for a bunch more foodstuffs when I get around to it too. Thanks for this. You just gave me a wonderful new way to use them – thanks!! Sorry, your blog cannot share posts by email. I then used the immersion blender a second time to really blend in the tahini and vegenaise. Hubby loved it so much didn’t end up freezing all that much. Did you pull the skins off of the tomatoes before adding to the soup pot? Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil, and some salt. Roast eggplant for 25-35 minutes, until they can be easily pierced with a fork. I’ve made this 3 times now exactly as writted except without any cheese at the end. Perfect for autumn! How sticky and hot and awful it was? Peach shortbread on back to the blueberries. Hi I just wanted to say thank you for posting this recipe. I saw this the other day and I remembered this post and I had to share. Have a great day!! I know what you mean about late October tomatoes. Great! This recipe was SO easy and it’s so tasty! I had trust in him. It added lots of flavor but then I did not see how heavy cream will go together with these more Middle Eastern flavors so I left it out. Deb, Thanks so much for posting this late-season recipe! I left it chunky. :). I had frozen some chicken stock that accidentally got a teaspoon or two of cinnamon in it when a jar of powdered cinnamon fell off the shelf into the stock pot. It is delicioso! ;] thanks. I may be the only person alive who doesn’t care for goat cheese– anyone recommend a different cheese that would work? 6 large garlic cloves, peeled I also added a bunch of rosemary in with the thyme, and used a mixture of both red and yellow tomatoes. After pureeing everything with the immersion blender and adding the cream, I searched my spice cabinet for the missing ingredient and then it hit me: TURMERIC! In my experience, it only takes a modicum of cream to make a soup taste especially lush, and that cream can go a long way towards anchoring the flavors that otherwise get a little lost in the … slosh of it all. I made this this afternoon- it’s cold here! I made this soup last night and it was so easy and delicious! Perhaps, there is, in my kitchen, a lack of elbow grease. Oooh, if you do cumin and coriander, you might as well go a little Indian with it and add ginger and a bay leaf. do i dare ask…did you use homemade chicken or vegetable stock? The chilli that was in the taco stock really added depth to the soup here. P.S. I made this over the weekend (still seeing great heirloom and graffiti eggplants at the farmer’s market!) IMO, the carbonized flavor would be terrific in this soup. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (the original recipe had you keep them in the whole time, and mine, sadly, burned) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. On the other hand, I’ve had me some thin, watery (pureed) eggplant soups — ewww! Yummiiii!!! I just saw a similar recipe in the Washington Post, goat cheese and all (check it out on line). I hope there’s enough left for dinner…. Forgot to add to the above comments that I used Fat Free Heavy Cream. Does the tomato flavor come through a lot? I’ve been sneaking tastes all afternoon. Added 1 tea cumin and pinch of cardamom. Deb, first — thank you! In fact for that very reason, the pictures never made it from flickr to my blog — I just couldn’t decide if I liked it enough or not. Thank you! Thank you! Where was this soup when I was going through my vegetarian stint back in August! I made this soup with the suggested additional spices but without the cream! This is definitely going to be repeated. :). over the top tasty! Made this for dinner last night. Made this for dinner tonight, and it was fantastic! LOVED IT! I did, but my mother was unsure. The tehina will smooth the soup like cream. And the balsamic. thanks! This sounds like Eggplant Caviar soup to me. It vexes me. this looks so yummy. I only used one large eggplant and two big beefy heirloom tomatoes. I’m not a huge fan of the texture of smooth soups so I had mine with toasted sesame seeds and pumpkin seeds and it was great! It was superb. I love the flavor of roasted vegetables. We tried the spicy version of it (but bumped the spices a bit): 2 tsp. Maddening. More people would like it if it didn’t turn that icky color. So, people are complaining about the color. Wow, we both made this soup yesterday! Inspired by one of Ottolenghi’s recipes (Bulger with tomato aubergine and preserved lemon), I used 1 1/4 tsp ground allspice in place of the thyme. It must be that time of year for soup because I’ve also been making nothing but soup! Roast in preheated oven until very tender and brown in spots, 45 minutes. https://thehappyfoodie.co.uk/articles/roasted-aubergine-recipes now excuse me while i go address the problem of my empty bowl…. Bonnie — I always read comments. This is a ridiculously easy way to eat eggplants, and very satisfying. The texture was quite heavy without it, and the flavors would have been dulled by anything besides the goat cheese, which proceeded to melt in and give it all the creaminess it could handle. Thanks again, Deb, you rock!!! Thanks! I’ve never had anything like this before, but it’s genius. This recipe looks soooo good…. And made a preserved lemon/yogurt sauce to drizzle and omitted the cream. And it’s always good! I think I ate thirds of it… thanks for another great recipe. This looks delicious, but I don’t think my farmshare is sending me any more eggplants. And I know what you mean about soup. I, too, had this delicious soup at the Casino….decided today to try to find some ideas on how to make it..imagine my surprise when I read your 2nd paragragh…thanks for making it so easy……can’t wait to taste it…. I also added an extra eggplant and extra tomatoes. While this sounds flavorful and fall-ish, IMHO the visual is not that appealing. It looks like the perfect combination of healthy and hearty. My variation was just what I said before, a stock flavored heavily with lemon and thyme (and some paprika and black pepper and other seasonings I don’t remember) but I think what really did it was, I added a good tablespoon of sugar to the pot. Thanks, Deb. Her discussion ranged from restaurants in general, to the newest ways ‘foodies’ get their information about dining establishments, recipes, and such. I have eggplants to use and I am pretty sick of the same things I’ve been making all summer. Article by The Guardian. From fragrant chicken to wholesome bakes, Falastin is a journey through Palestinian cooking. So delicious. This was perfect for lunch today. I know you always have hundreds of comments to sift through, but I just wanted to tell you that I made this soup this weekend, and after the first bite, post-cream and feta cheese addition, I darn near shed a tear. this sounds great, especially since you top it with goat cheese:-). Tell me you do not do the same. My family loved it so much that they ate the entire pot of soup that night (honestly; that has never happened before)! Excellent soup although the taste of my version was more tomato-ish than eggplant so next time I’ll use more eggplant or less tomatoes (or both). I added the cumin and a dash of red pepper flakes, as Deb suggested but something still wasn’t quite right. Looks fantastic. Added lots of fresh basil, black pepper, and more, more garlic. Roasting brings out the best in veggies. 1 garlic clove, crushed. I’ve found most of our produce to be behind season this year including eggplants and just recently found little white ones. Love the soup, looking forward to this week’s lunch! I’m new to your website & have enjoyed it a lot. Cook until onion is very tender, about 45 minutes (mine took longer). Left out the cream added 1 tsp cumin and I tsp coriander seed ground as suggested-. This looks like a wonderful recipe. YUM! I am SOOO glad you decided to post this recipie! I loved this recipe; I went with the feta, and also added a fennel bulb. For the chicken stock, I used two tetra packs of purchased chicken broth, so I simmered the soup longer than recommended to reduce. I’m practically never disappointed with your posts, and everything Deb-approved I try comes out great. I made this exactly as described, using the spicy option: 2 tsp cumin, 1 tsp coriander, a pinch of red pepper, and 1/2 tsp of smoked paprika. I am trying it. I put the garlic cloves in a little piece of foil that I crumpled into a cup shape to make it extra easy to remove them. Luv your blog ,really luv it. There is another soup which uses roasted eggplant in the Ottolenghi cookbook – their version seems a lot simpler, using mainly eggplants, broth and lemon (there’s heavy cream too, but only about 1/4 cup of it, and I have a feeling it can be exchanged with yoghurt). I didn’t use the spices I suggested but still felt it had a much more rich flavor, more intensity and texture. Everything is roasting in the oven as I type and my slow cooker is braising short ribs for a decadent lunch with girlfriends :) Thanks for the recipe(s)! Thanks very much– we’ll be making this again. The soup was wonderful in my opinion. Simply gorgeous in case you’d like to try that at some point. I did this and it came out perfect. Make it! seeds from 1 pomegranate Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. ( I LOVE garlic) I coated everything with olive oil and a light coating of balsamic vinegar and pepper. I’d never seen them before but figure we can’t go wrong stuffing them with rice, mushrooms, and spices for dinner tonight. In my attempt to eat more vegetables soup is one of the best ways to go. So, the original reason for my post is to respond to your invite about tweaking the recipe… I’m planning on substituting the cream for a few tablespoons of raw pistachio butter – which I just tried last week and it’s amazing! I plan on making this tonight as my starter. 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