Eggplant Soup


  • 1 pound firm eggplant
  • 2 tablespoons olive oil
  • 1 cup sliced white or yellow onion
  • Salt and pepper
  • 3 garlic cloves, minced
  • Pinch cayenne
  • 3 cups chicken broth
  • 2 tablespoons lemon juice
  • 1/4 teaspoon lemon zest
  • 1/2 tablespoon za’atar
  • 1 teaspoon chopped cilantro

Poke 2 or 3 holes in eggplant with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skin to blacken and char. Turn and cook on other side until eggplant has softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.

Meanwhile, put 1 tablespoon olive oil in a heavy-bottomed soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.

Purée soup in batches in blender. Add lemon juice and taste again, adding more as necessary.

Ladle soup into small bowls, topping with lemon zest, za’atar, cilantro, and drizzle of olive oil.

Serves 3. From NY Times


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