Question: has anyone tried making this with non-dairy half-and-half? Left out the cream added 1 tsp cumin and I tsp coriander seed ground as suggested-. I made this tonight alongside the Taco recipe that was back on page 2 of this blog!!! At first it seemed like a lot of work, but most of the time was inactive, plus it made my apartment smell really, really good. I think a thick soup is perfect for these much more mellow Fall days! It has been a lifesaver with regards to leftover CSA veggies. 1 large eggplant. Meanwhile, put the lentils on to cook with a bayleaf. Though, have been trying to get into meatless Mondays- and I think this one’s a keeper for that. A great recipe using so little cream, definitely a must try. Report back! I added the cumin and a dash of red pepper flakes, as Deb suggested but something still wasn’t quite right. The soup was wonderful in my opinion. Without the cheese, the soup is nice, with it however, the experience is divine! Thanks for an awesome supper! With the homegrown tomatoes coming to an end I had what needed to make a batch of this soup tonight! Normally, I hate eggplants but I want to try to like them…so I guess soup is the best first step, right? I totally agree about eggplant soup not being the prettiest color….but your soup sounds so delish I am walking outside right now to pick the last two eggplants from our tree. Lentil and Roasted Eggplant Salad. “Deb does it again.”. Where in AC is that soup? You are on the way of a wonderful recipe..I think I know where it went wrong. Thanks for your great recipes! Along with the tomatoes, eggplant, garlic, and onions, I also went ahead and roasted two bulbs of fennel (but note I did double the recipe). But I rarely have food worth mentioning in Atlantic City. It’s not too late for this soup! Do you want me to dig it up for you? Preparation. ;). Today she made shrimp potato chowder….to die for! The fruit added a natural sweetness. But then, remember August? But it was delicious nonetheless, a great appetizer course. My guy doesn’t love the seeds from the eggplant, but I thought they were a nice texture to an otherwise creamy soup! If there’s no cream, I wonder if it would freeze?? I adore it. This looks delicious. The sour cream will add a bit of tart with a richness and a little sour cream goes a long way. Sure the color is a little unappealing but who cares because the tates makes up for it tenfold! I just made this soup and my husband and I loved it! I totally made this, too! 1 small onion, halved (eh, mine was medium) Unfortunately I’m the only non-picky eater in my house and I make everything in small doses playing with measurements. This was perfect for lunch today. Thanks for sharing! Added coriander, chili flakes, lemon and almond slivers. re dishwasher powders and aluminum: if there’s acidic ingredients in it, it does interact with aluminum. New here? This looks so awesome! I’m vegan so I used “shoshana kleiman”‘s advice and substituted tahini paste for the cream. Everything is roasting in the oven as I type and my slow cooker is braising short ribs for a decadent lunch with girlfriends :) Thanks for the recipe(s)! Thank you Deb. I started adding these bright spices at first to get rid of the sort of gray color and it came out looking, tasting and smelling beautiful. I’ll give the balsamic a shot next time. Who knew? It was so creamy when blended that it really didn’t need it. The soup was awful! I just picked eggplants from my garden, bought a mound of goat cheese, and made a stock of a roast chicken I’d done with lemon and thyme, so this is going to be this week’s soup! It’s so gooshy. I decided to go the spicier route and used cumin, chili powder, and red pepper flakes instead of the thyme. We are going to have this soup tonight! Super Yummy! Agreed. Spicing it up a bit with some red pepper flakes and italian seasonings, floating a crouton on top with some parmesan and maybe a dollop of pesto. I served it to my two teens with warm biscuits and they both said it was awesome!!! This roasted eggplant recipe is full of surprising textures and amazing flavors. Add a bit of boiling water to the tray on which the veggies were roasting and collect all the yummie stuff and olive oil that came out of the veggies and add to soup. One year ago: Breakfast Apple Granola Crisp One of the best things I ever made. It’s skin was a little battered and bruised, but it baked up perfectly. http://candyskitchen.blogspot.com/2010/11/soups-on-roasted-eggplant-tomato-soup.html. Now I have it for lunch all this week with some delicious crumbled feta cheese… looking forward to lunch every day! Make it! If anyone tries a spice variation I would love to hear about it. But there are still a ton of eggplants and tomatoes at the markets, likely due to this warm fall we’ve been having. 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. I used more thyme than the recipe called for (probably twice as much), since I needed to use it while it was still fresh, and I also threw in a little dried basil, because we had it in the cabinet. Divine!! Thank you for this. I eat it with roasted garlic naan and am not looking back! I will try this ASAP! Thanks for a easy and amazing recipe!! I worked at a restaurant back in the ’90’s where a roasted eggplant and garlic soup was one of our regular soups. Love it! I do add the cumin and coriander and go light on the cream and it’s great. has the ingredients of eggplant caviar, one of my fav armenian dip with bread! Thank you! I try to avoid dairy, so I added coconut milk instead which added richness without any powerful coconut taste. You get nice, mellow, buttery garlic to add to the soup, and it won’t burn. This looks very interesting. Didn’t have any cheese. Roasting brings out the best in veggies. I am envisioning tahini along with the spices you mentioned. Added 1 tea cumin and pinch of cardamom. I just borrowed Sara Foster’s Market Cookbook from our library and liked the looks of her Roasted Eggplant and Red Pepper Soup (p 80) so was really surprised when I saw your recipe for and eggplant soup too! I also added a bunch of rosemary in with the thyme, and used a mixture of both red and yellow tomatoes. Excellent! Esp with some crusty bread. After reading the recipe, I had the same revelation…too bland, with the only real seasoning being thyme. I’ve been sneaking tastes all afternoon. I found it today and have enjoyed reading back till August. Like you said, keep an eye on the garlic, but also the garbanzos. I added the lemon juice and balsamic as well. I like the idea of tahini, and maybe a spoonful of sour cream or yoghurt on top. There definitely seemed to be “something” missing. The eggplants will keep in the fridge for 3 days; just let them come to room temperature before serving. Perfect combo–I highly recommend. Can’t wait to try this as these ingredients are ALWAYS in my frig/pantry. I made a vegan version (no cream, veggie broth) of this soup last night. Required fields are marked *. I took the suggestion to add balsamic vinegar in the roasting, and also added the cumin, coriander, and (homemade) chili powder. Wonderful!!! This soup is not ‘ugh’ at all! Thanks again, Deb, you rock!!! I, too, had this delicious soup at the Casino….decided today to try to find some ideas on how to make it..imagine my surprise when I read your 2nd paragragh…thanks for making it so easy……can’t wait to taste it…. Mix well, then spoon in a large, shallow bowl. Cumin and eggplant are a wonderful match :). I’m so envious I’ve turned green, chartreuse green. I made this soup yesterday and I added some roasted red peppers. i used 3 cups stock instead of 4 and wrapped the garlic (unpeeled, though) in aluminum foil, per the comments above. Sprinkled top of serving with chopped shallots. Or the Potatoes baked with Jerusalem artichoke and lemon and tomatoes and olives? For the Sauce. Very good on both counts but a little bit of eggplant overdose…on to other vegetables for a bit! London city markets are still full of eggplants, so I’ll make this for dinner tomorrow. I left out the cream and added in some cumin, paprika, and oregano. I appreciate your comments on cream-usage, so true! I can’t even boil pasta to the right consistency. I made this over the weekend (still seeing great heirloom and graffiti eggplants at the farmer’s market!) (Or, if you have an immersion blender, you can do this in the pot.) Photograph copyright © 2015 by Richard Learoyd. I just seasoned it in my bowl with a dash each of cumin & chipotle chili powder. Get ready to load up your Mother's Day table with vibrant Middle Eastern flavours. eggplant and garlic are awesome together! You always amaze me with your ideas. :). I loooove eggplant so I’m happy for it to stay around as long as possible! I know what you mean about late October tomatoes. I hated soup for years, I only got over it when I had a great one made with lentils, pumpkin and Malay curry powder. *What is it? I love the idea of an eggplant soup – and the pinch of aleppo pepper added sounds fountastic. (BTW, I found a quick and easy way to make chicken stock! So I read the title out-loud to my boyfriend and said, “Ew. Awesome soup! I may add cream to the leftovers just to see the difference! I used croutons instead. Yum, I love eggplants and this looks awesome! I don’t have a fire in my kitchen. This is really good. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. This looks yummy!!! I make an “eggplant parmesan” adapted from Michael Schlow’s excellent book It’s About Time, which consists of slices of breaded, fried eggplant topped with a cold tomato salad, and the combination of hot and cold is delicious, and a Joyce Goldstein recipe for eggplant puree, which is especially good with stuffed mushrooms as two side dishes with grilled lamb. Marina — I totally agree that the color is bleeeh. Hold back a small portion of the tomatoes after roasting, dice them, and then gently mix into the post-pureed soup to provide some touches of red. I recently put up 3 bushels of tomatoes that I picked at the (Grandma) Moses Farm in Eagle Bridge, New York, and got 101 one-cup Ziplock bags full to use all winter in sauces, stews, braises, etc. Like watching Martha Stewart where, until now, I have sworn she uses new All Clad cookwear each time she shoots a new segment. Same as tomatoes, vinegars, etc, when cooked in aluminum pots and pans. (Obviously next time I’ll have to insist my mother carry specimen cups in her purse when visiting a casino. I just made this tonite and while I was looking for the eggplant i knew was in the fridge i also found a freshly picked apple and some roasted pumpkin puree (post-halloween). The texture was quite heavy without it, and the flavors would have been dulled by anything besides the goat cheese, which proceeded to melt in and give it all the creaminess it could handle. sea salt and black pepper. ( I LOVE garlic) I coated everything with olive oil and a light coating of balsamic vinegar and pepper. Thank you. This is how I make my roasted eggplant soup. I’ve never had anything like this before, but it’s genius. We’re heading into summer here (New Zealand) and aubergines (sorry, I’m a Brit!) Serves 4 as an appetizer/salad. Greek Yogurt. I love love love your cookbook. I tried your recipe on this day 6 years ago and ever since I have followed this routine for most of my soups. The soup was delicious. Could you put a table somewhere listing what you consider to be a small, medium, or large onion by weight– or volume chopped? I am very interested in trying this, I love roasted tomato and onions. NOT MORE EGGPLANT! On top to garnish, I used diced avocado and some mild cheese. YUM! Made it with the cumin, coriander seed and some smoked paprika, then served with some Greek yoghurt which I mixed some chopped preserved lemon through. I made this soup with the suggested additional spices but without the cream! very inspiring. This version was particularly tasty. Serve in four bowls, sprinkled with goat cheese. Thanks for being a constant source of kitchen inspiration. I took all of the roasted veg and put into the cuisinart food processor and then dumped into chicken broth – yum, yum and more yum! Is there a secret you can share? A great recipe. grapeseed oil just before blending. [I’m not an advertiser, I swear. I liked the red lentil suggestion from the comment above – I would do that next time! I would think this soup would nicely handle the above spices. Everyone agreed that no cream is needed. I have to admit I haven’t tried their eggplant soup yet, but it looks good, and I trust this cookbook (the only soup recipe of theirs I tried so far was a red lentil and Swiss chard soup, which was excellent). I guess that (like you) I’ve embraced the “fresh, local, seasonal” ethic to such an extent that I catch myself marking food-seasons by the calendar instead of availability. I really mean that. ;] thanks. If you are ever in the Boston area you should check out this place: (http://www.newenglandsoupfactory.com/ ) they have turned me into a soup fanatic! I had frozen some chicken stock that accidentally got a teaspoon or two of cinnamon in it when a jar of powdered cinnamon fell off the shelf into the stock pot. i could dive into the blue pot! I added a bit of cumin and it really brought the soup together nicely! anne — You can, it just may not get as smooth. Thanks for this post and many others! Oh my! Love your recipes and pictures. Lo and behold – I got a large enough eggplant and plenty of tomatoes in my CSA box this week plus it’s a typical Bay Area August day (read chilly and overcast) so this is the perfect remedy!! I then used the immersion blender a second time to really blend in the tahini and vegenaise. I wished I liked eggplant! I added 2 bell peppers and followed your suggestion about adding cumin and chili to the broth. Loving this. OK, so classic, ‘boring’, Italian spices, but really were wonderful. Hi! You say in your recipe to use the eggplant without skin – why? Looked on the web for eggplant and so luckily found your blog. This is a very good basic recipe for roasted eggplant, and you can pretty much change the seasonings at will to match whatever you may wish to eat the eggplant with. I know that such things are to taste, particularly in soup, but a range would be nice. Season with salt and pepper. The first thing I thought of was serving it with a dollop of your toasted cumin seed crema from your black bean soup recipe, which is a fave in my house. Thanks I love your recipes and wittiness! Maybe a big pile of toast or goats cheese quesadillas would help fill the hole…. I’m making this tonight for a crowd as I liked it so well…and as it’s pureed…people will try it and forget that they may or maynot like eggplant…they’ll love this soup though, I know it. Thanks! Sorry, your blog cannot share posts by email. I was looking for an eggplant soup recipe and am so glad to find it here. I’m not really a soup girl but this might just convince me that soup isn’t so bad after all! You just gave me a wonderful new way to use them – thanks!! Oh goodness, those two photos of the fresh then roasted vegetables are gorgeous! The colour of this soup is much nicer as the veggies and the chili from the broth add a light orange shade to it. Since I am lactose sensitive, I substituted a cup of navy beans for the heavy cream and the soup was still creamy and delicious! Them – thanks!!!!!!!!!!!!! And realizing that i forgot the cream altogether, particularly if it turns out pepper added sounds fountastic of! 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