Go Back
+ servings
Babaganoush soup

Babaganoush Soup

Amy
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 -4

Ingredients
  

  • 1 large eggplant or 2 small eggplants, peeled
  • 1 teaspoon sea salt plus more to taste
  • 1 red bell pepper, large sliced
  • 2 tablespoons olive oil
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 2 1/2 cups vegetable stock
  • 1/4 cup tahini
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 lemon
  • Pine nuts for garnish

Instructions
 

  • First, slice your peeled eggplant into 1/2-inch slices and then cut those in half (so you have semi-circles) and place on a lined sheet pan. Lightly salt and cover with a paper towel to soak up excess water and let them sit for 20 minutes.
  • Pre-heat the oven to 400 degrees F. After 20 minutes, dry off the eggplant and add the pepper to the sheet pan. Drizzle with 1 tablespoon oil and season the peppers with a little salt.
  • Roast for 25-30 minutes, turning occasionally, until tender.
  • While your veggies are roasting, heat 1 tablespoon olive oil in a pan and saute onions over medium heat for 5-7 minutes until they are soft. Then add in garlic and saute for 30 more seconds.
  • Then add your stock, peppers (except for two small strips of pepper cut for garnish) and eggplant to the onions and garlic. Stir in spices and tahini too. Bring to a simmer and simmer for 15 minutes then transfer soup to a blender. Blend away until smooth!
  • Garnish with pepper strips, lemon and more cayenne pepper. And pine nuts if desired.
Like this recipe?Leave a comment or rate us above