Roasted Eggplant Soup

This velvety vegetarian soup has a creamy texture without the addition of cream. Adjust the cayenne pepper if you like a more spicy flavor.


1 1/2 pounds eggplant

1 tablespoon olive oil

3 cloves garlic, chopped

2 cups onion, chopped

1 teaspoon salt

2 cups vegetable broth


2 tablespoons tahini (sesame paste – found in supermarkets)

3 tablespoons plain yogurt

1/8 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 cup fresh parsley, chopped


plain yogurt

finely chopped tomatoes

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Preheat oven to 375°.
Slice eggplant in half lengthwise. Sprinkle salt lightly on cut side. Let stand at room temperature for about 15 minutes until eggplant begins to sweat. Rinse and pat dry. Brush cut side with olive oil and place face down on a cookie sheet that has been sprayed with non-stick cooking spray. Bake eggplant 30-40 minutes until soft. Remove from oven and let cool 15 minutes.
Meanwhile, heat olive oil in a skillet. Add garlic, onions and salt. Saute over medium heat about 10-15 minutes until onions caramelize, stirring often.
Scoop eggplant pulp from roasted eggplant and place in a food processor. Add sauteed garlic and onions and vegetable broth. Puree.
Pour puree into a saucepan. Add honey, tahini, yogurt, cayenne and cumin. Whisk to combine and heat. When soup is just hot, stir in parsley.
To Serve:
Ladle soup into bowls, top with a dollop of yogurt and sprinkle on chopped tomatoes.
Serves: 4