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Spicy Eggplant Soup

January 13, 2010

This recipe is not for eggplant virgins.   Why?

There’s no hiding the eggplant in this soup.  So if you suspect that you might not like eggplant, don’t make this recipe.  This recipe is all about eggplant for eggplant’s sake.  Let’s face it – the last time you had eggplant it was smothered in breadcrumbs, layered between mozzarella slices, and dunked in tomato sauce.  Are you sure if you even like this vegetable?  Sure you like it covered in cheese and sauce, but do you like eggplant?

I do.  And I loved this recipe.  I cannot wait until summertime, when the Omnivore will dedicate a portion of his garden to growing eggplant just for me.  And just for this recipe.

It is spicy and substantial.  Smooth but not fatteningly so.

Spicy Eggplant Soup (serves 4, adapted from Mollie Katzen)
1 lb eggplant
2 cups vegetable stock
2 medium cloves crushed garlic
1.5 cups chopped onion
1 teaspoon salt
Freshly ground black pepper
1 T + 1 t tahini
1/4 teaspoon cayenne (more if you can handle it)
1/4 teaspoon ground cumin
1/4 cup freshly-minced parsely

Preheat oven to 375 degrees F.  Slice eggplant in half lengthwise. Lightly salt each open side, and let it sit about 15 minutes to sweat away its bitter juices. Rinse, pat dry, and bake 30-40 minutes face-down on a tray. Cool until you can handle it. Scoop out the pulp, discard the skins.

Saute the garlic and onions in a nonstick pan sprayed with olive oil with the salt until onions are tender and lightly browned. Grind in fresh black pepper.

Puree together eggplant pulp, stock, and onion mixture.  Put puree in saucepan cover and heat gently.  When soup is hot whisk in tahini.  Cover and simmer for 30 minutes.

One Comment leave one →
  1. January 13, 2010 9:54 pm

    Love eggplant, hate the seeds and skin. Weird, I know! This soup looks wonderful. Tahini…mmm!

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