I love the idea of an eggplant soup – and the pinch of aleppo pepper added sounds fountastic. I served it to my two teens with warm biscuits and they both said it was awesome!!! What could I pair this with to give the meal some heft? 4 cups chicken stock or vegetable broth On that note, Deb, while I was reading about your conversation with your mother, it occurred to me that a fitting spice for this recipe–what I probably would have exclaimed, while talking to her–must be garam masala (available in Indian/Pakistani grocery stores or, which you can make yourself, at home (http://tinyurl.com/2bohgz))! have u taken clases? Thanks for all your great recipies, I have really enjoyed them! For the Sauce. Three years ago: Arroz con Pollo and a Gazpacho Salad Sounds interesting (and tasty)! I will probably also add the cream at the end in the soup bowl, then I swirl it right at serving – no one notices the color so much cause the swirl makes it pretty and interesting. I absolutely LOVE eggplant and want a bowl of this soup now! I love soups with roasted vegetables. I used homemade chicken broth I had frozen and omitted the thyme b/c I don’t like it. I may put a small spoonful in the leftovers tomorrow and see! Cut the eggplant … Place the lentils in a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of the oregano leaves, 3/4 teaspoon salt and a generous grinding of pepper. One year ago: Breakfast Apple Granola Crisp i used 3 cups stock instead of 4 and wrapped the garlic (unpeeled, though) in aluminum foil, per the comments above. I spiced it up with cumin, ras el hanout and harissa and then topped it with a dollop of sour cream and minced cilantro. I’m debating whether to buy more, and always hand-scrub them (uuugh, understandably) or starting using another kid of roasting pan, like one for a big bird. Preheat oven to 400°F. Wow, we both made this soup yesterday! I made this last night and my husband and I both loved it. In the recipe, it says “small” onion, and you commented that you used a “medium” one. Now…ratatouille, or this delectable looking soup? Thanks for posting this recipe, and the other gem I paired with it: the gruyere crouton. There is a soup Nazi chef in a local restaurant here. One thing I’ve grabbed from other roasted veg recipes is to cut them up smaller prior to roasting–I sliced the big honkin’ eggplant into 1″ thick slices, and cut the tomatoes and onions into sixths. 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. I did this and it came out perfect. I just made this and it is absolutely delicious! The goat cheese is a fantastic idea. A killer recipe adapted from London veggie (and fruit) gurus Yotam Ottolenghi and Sami Tamimi’s new cookbook, Jerusalem . Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Thanks I love your recipes and wittiness! And of course I figured there was no harm in extra roasted onion flavor. By the way, when I told my nutritionist what I had done, she applauded and said, “Do it more and again!” as we are working on a plant based eating regime. I’ll try your BA recipe. eggplant and garlic are awesome together! The roasted red peppers gave it a really sweet taste. On the other hand, I’ve had me some thin, watery (pureed) eggplant soups — ewww! The entire year can be my soup season and here we get fat eggplants throughout. Yum! Roasting the eggplant brings out such delightful flavors!! I do have a whacked palate but I have it on good authority that soup made this way is indeed delicious. Fabulous! Thanks for the recipe! Thanks for this. That babe fugitive, best of all! I think I just found my soup swap soup for next week. 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. The only change I made was to make the taco chicken using meat on the bone. Ottolenghi is known for complex middle eastern flavors and creative ways with vegetables, and seems to have a particular affinity for eggplant. Great recipe! anne — You can, it just may not get as smooth. I had this soup yesterday in a hospital snack bar. Cheesy as it may be, I also just wanted to say thank you, period. I cannot wait to try this recipe! this looks like a great twist to that and i wish i had more time to make it! I may add cream to the leftovers just to see the difference! Hubby loved it so much didn’t end up freezing all that much. We used carrots instead of tomatoes. My family doesn’t really like tomatoes (crazy, I know), so I’m wondering if you have any ideas for substitution? This way, everything roasted/caramelized, and I didn’t need to take out the garlic for fear of burning. I guess this must be on my try next list then. Added 1 tea cumin and pinch of cardamom. Is it because the soup will have those tiny dark flakes from the skin after being puréed? Copyright © 2015 by Yotam Ottolenghi. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones if you, like me, have a tiny oven. Love it! Eggplant is my very favorite food and I’m always looking for new ways to try it. I’ll have to try your soup with our next box, which comes tomorrow. Cook on a simmer for about 15 minutes. 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! I found your recipe yesterday and made the soup as outlined for last night’s supper, but WITHOUT the cream and cheese. I love the spice ideas you and other readers mentioned — I think I’ll have to try some of the ideas if I make this soup again. cumin, plus some red pepper flakes for a nice subtle heat. Combined with the coriander/cumin mix, it reminded me of a watered down harissa. I bought too much eggplant and this recipe was my ticket out of them rotting. I added pepers both hot and sweet. I just made this and it’s delicious!! I know you get this a lot, but thank you for your creativity, inspiration and charm. 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. I love this soup without the spices and with your suggestions, but I think the berbere and cinnamon add a lot to it! Roast the eggplant for about one hour or until they’re soft, and slightly charred. I made this tonight with the cumin/coriander/red pepper flakes and let me tell you, it was GLORIOUS! I will definitely be making this again. you can see it here: http://kaleeats.blogspot.ca/2012/10/roasted-eggplant-tomato-black-bean-soup.html Really great idea to use up the end of my eggplant and tomatoes this year and perfect for fall. mmm, looking forward to trying this as eggplant come into season here in Australia! Do you want me to dig it up for you? Summer is just starting in Australia, so I wouldn’t worry too much if you were to post all about tomatoes for the next say, 6 months :), I had a crash course on eggplants while in Italy and am now completely sold on them in any form…thanks for this recipe, I’m going to give it a go! Horrible eggplants soup from the recipe, using your cumin, 2 corriander and! Cold here we ’ re still mealy and pale, cream and it great... Think about it it turned out wonderfully depending on how much i it. 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