Babaganoush Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 large eggplant or (2 small eggplants)
  • 1 red bell pepper
  • 3 cloves garlic, minced
  • ½ red onion, chopped
  • 2 tablespoons olive oil
  • 2½ cups vegetable stock
  • ¼ cup tahini
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 lemon
  • Pine nuts for garnish
  1. First, slice your eggplant and place on a sheet pan lined with foil. Cover with a paper towel to soak up excess water and let them sit for 20 minutes.
  2. After 20 minutes, dice your eggplant and pepper, except for two small strips of pepper cut for garnish.
  3. Put diced veggies on your cookie sheet lined with foil and sprayed with a nonstick spray and sprinkle with salt. Roast for 25 minutes, turning occasionally.
  4. While your veggies are roasting, heat olive oil in a pan and saute onions over medium high heat for 5 minutes until they are soft. Then add in garlic and saute for 30 more seconds.
  5. Then add your stock, peppers and eggplant to the onions and garlic. Stir in spices and tahini too. Bring to a simmer and then transfer soup to a blender. Blend away until smooth!
  6. Garnish with pepper strips, lemon and more cayenne pepper. And pine nuts if desired.
Recipe by What Jew Wanna Eat at