Saturday, February 22, 2020

Persian Roasted Eggplant Soup





eggplant soup

Is this eggplant soup recipe of Persian or Lebanese origin?
I'm not sure, but it's been in our family for many years. It's simple, delicious, and usually a crowd-pleaser. We make this easy soup two ways:




1. We use only the indicated roasted vegetables
2. We make the basic roasted vegetable recipe, but for extra protein, we blend in 3/4 cup of cooked chickpeas.





Either way, whether you add the chickpeas or not (I didn't ), it's an exotic recipe that may sound unusual to Americans but is much more common to Middle Eastern cooks and palates.

The recipe calls for three basic roasted vegetables:
eggplant, tomatoes, and carrot. In addition, there is a generous amount of fresh roasted garlic, and it's garnished with za'atar seasoning.

If you are not familiar with za'atar,(affiliate link), it is a Middle Eastern spice blend. I buy this brand (affiliate link) because it is gluten-free. It's made from sesame seeds, hyssop (oregano type herb), parsley, coriander, salt, citric acid, and olive oil. However, beware some brands may contain roasted wheat and therefore will not be gluten-free- you have to check. 

Za'atar adds a delicious blend of spices as a garnish for the soup.




Author of this blog: Judee Algazi
Prep Time: 10-12 minutes
Roasting Time:  About 35 minutes
Blend Time: 1 minute
Serves: 5 cups


Ingredients:
2 cups peeled and cubed eggplant
3 cups of sliced carrot
6 cloves of fresh garlic, cut in half
2 cups of cherry tomatoes halved
Individually, toss all the vegetables in olive oil
(or spray with olive oil or avocado oil spray)
3 cups of vegetable broth
1/2 teaspoon of garlic powder added to the blender
1/2 teaspoon of salt added to the blender
1/2 teaspoon of pepper added to the blender
A shake of Za'atar seasoning added to each bowl of soup
Optional: add 3/4 cup of chickpeas after blending for a more filling soup 

Directions: 
Preheat oven to 375 degrees.  On a rimmed cookie sheet that has been covered with parchment paper place eggplant on one side and the tomatoes and garlic on the other side. On another cookie sheet, do the same to the carrots. Roast all of them in the oven for thirty minutes or until done. Place all of the roasted vegetables into a blender, add vegetable broth, and blend until smooth. Top with za'atar and enjoy.



My Notes and Reader's Tip:  

1. My good friend Laura Szabo (author and fabulous cook) loves and makes this recipe frequently. She shared that she roasts her veggies in advance and then freezes them. Then she just takes them out of the freezer, defrosts them,  and pops everything into blender for a quick easy soup. Thanks Laura for the tip!!



Shared on Beth Fish Reads, Weekend Cooking where anyone can share a food related post.




Shared on Deb's Souper Sunday where anyone can share a soup, salad, or sammie recipe post.



Disclaimer: I am an affiliate for Amazon. If you click on a link from my blog and make a qualified purchase, I might receive a small compensation at absolutely no cost to you. This helps defray the cost of running a blog. Thanks for your support.

22 comments:

  1. I had eggplants prepared at many methods, but have never thought of using them in soups. This sounds and looks so tasty...what a fun and intriguing recipe!

    ReplyDelete
  2. Beautiful soup! as they sung in Alice in Wonderland. It's fun that so many bloggers are making soup for our cold winter this week. Your links to the spice merchants don't seem to work.

    best... mae at maefood.blogspot.com

    ReplyDelete
  3. Thanks for your comment on my blog! I love za'atar, and always bring some from Israel when I visit there. Have a great weekend, Valerie

    ReplyDelete
  4. I really like eggplant and this version with za'atar indeed sounds tasty.

    ReplyDelete
  5. Sounds like a wonderful blend of veggies, but think I'd use vegetable broth instead of so much oil. Cooking on parchment paper will probably assure those veggies won't stick.If I try it I'll let you know how it goes.

    ReplyDelete
  6. I'm afraid John would totally freak if I put eggplant in anything. He absolutely hates it.

    ReplyDelete
  7. This definitely sounds unusual to me. It's hard for me to imagine what it tastes like.

    ReplyDelete
    Replies
    1. Jeff,
      I get it! Actually, the eggplant is very mild and the soup just tastes like a roasted veggie soup.

      Delete
  8. Your recipe has provided inspiration! That's what that eggplant resting in the fridge was meant for. Before it's too late.

    ReplyDelete
  9. Did you add any broth or other liquid to the soup Judee? I have eggplant ready to go and this soup sounds perfect for our cooler weather.

    ReplyDelete
    Replies
    1. OMG! Yes, I forgot to add in the vegetable broth.. thanks so much for noticing! Corrected

      Delete
  10. You are the queen of simple soups, Judee! Za'atar is really good in so many things. I was introduced to it several years ago by another friend's blog.

    Shirley

    ReplyDelete
  11. I don't think ive ever had soup made with aubergines and this really does look good. i also really like zaatar - its so versatile.

    ReplyDelete
  12. I like eggplant but I really only know a couple of things to do with it. Would never have thought of soup!

    ReplyDelete
  13. Looks delicious!
    I have never tried eggplant soup.

    ReplyDelete
  14. Your soup sounds good! I love eggplant and I have Za'atar in the cabinet so I want to try this, yum! Thanks!

    ReplyDelete
  15. I bought Za'atar to use in gumbo, and haven't used it since. Thanks for the recipe using this interesting spice.

    ReplyDelete
  16. I love family recipes, and this one sounds so delicious, Judee. I haven't used Za'atar myself at home yet, but I've tasted it and I really like it. I think I might add the chickpeas as they are a favourite of mine. Thank you for being a part of the Hearth and Soul Link Party community. I'm featuring this post at the party this week. Thank you for sharing it. Have a great week!

    ReplyDelete
  17. Hi Judee,
    What a beautiful color for your soup and the flavor would be amazing! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great week!
    Miz Helen

    ReplyDelete
  18. Sounds good!! Thanks so much for linking up with me at #AThemedLinkup 13 for Vegan Recipes, open March 15 to 25. All entries shared on social media if share buttons installed. My Unlimited Monthly Party 10 is open March 1 to 26 if you’d like to link up for more views and shares. My party Bottle – 65 Words Writing Prompt Linkup is open March 10 to 20, won’t you join me for fun and creativity?

    ReplyDelete
  19. Just made it, just ate it. This soup is exceptional, Judee. If one’s husband does not see the eggplant going into the recipe, I am willing to place better than even money on him never guessing. But, to people like Jackie, make it for yourself! It is that good.

    It did seem like a lot of work, chopping, separate roasting pans, etc. for what I guessed would amount to five non-main dish servings of soup, so as long as I was chopping, I doubled the recipe and tucked half of the finished roasted vegetables into the freezer so that next time I will just defrost them and zip through the blender with Tabatchnicks and zaatar. We’ll see if that turns out respectably and I will let you know.

    Since you didn’t put measurements on the zaatar and the garlic powder I simply sprinkled the garlic powder in the blender, perhaps about a quarter teaspoon, added about half a teaspoon of zaatar to the blender as well, then extra zaatar to my own portion. But if you have any more specific advice or do it a different way, please share.

    Thank you again for this very different, unexpected, exotic, and scrumptious soup. I will be bringing by a container for my loved ones with this current virus. I believe it will nourish, comfort, and delight them and thus be a healing force.

    ReplyDelete

Thank you for your comment - Your feedback is appreciated and lets me know who is reading my posts!

Printfriendly