Savory Roasted Eggplant and Garlic Soup
Experience the warm, rich flavors of our Savory Roasted Eggplant and Garlic Soup, perfect for cool evenings and gatherings. This delightful soup features roasted eggplant, infused with garlic and complemented by a touch of lemon and spices. The intensity of the roasted flavors combined with the aromatic pickled eggplant garnish creates a unique and comforting dish that is sure to impress. Whether served as a starter or a light meal, this soup is both nourishing and satisfying. Don’t wait—make a batch and share it with loved ones!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
cold water
2 cups (none)
distilled white vinegar
1 cup (none)
salt
1 tablespoon + to taste (none)
dried red pepper flakes
1/4 teaspoon (none)
large eggplant
1 lb, peeled (peeled and cut into strips)
garlic cloves, crushed
4 (crushed)
olive oil
2 cups (for marinating)
medium eggplants
4, about 8 ounces each (washed and stabbed)
heads of garlic
2 (individually separated)
grapeseed oil
2 tablespoons (for drizzling)
cayenne pepper
to taste (none)
chicken stock
8 cups (none)
lemons
2, juice and zest (minced)
cumin
2 teaspoons (for toasting)
julienned lemon zest
from 1 lemon (for garnish)
Instructions
1
In a small saucepan, combine cold water, distilled white vinegar, 1 tablespoon salt, and red pepper flakes. Bring to a boil.
2
Cut the peeled eggplant into long strips approximately 1 inch thick and place them in a bowl.
3
Pour the hot pickling liquid over the eggplant strips and let them sit for about 30 minutes until cooled to room temperature.
4
Drain and pat dry the pickled eggplant, transferring it to a clean jar or airtight container. Add crushed garlic and enough olive oil to fully submerge the eggplant. Store in the refrigerator to marinate for at least one week and up to one month.
5
For the soup, wash the larger eggplants thoroughly and make several random stab wounds using a small paring knife to prevent bursting during roasting. Insert one clove of garlic into each stab.
6
Drizzle the eggplants with grapeseed oil and season with salt and cayenne pepper to taste. Place in a roasting pan.
7
Roast in a preheated oven for 35-40 minutes, or until the eggplants are tender and fully cooked.
8
Once cooled, cut the roasted eggplants in half lengthwise and scoop out the flesh along with the roasted garlic cloves into a large saucepan.
9
Add the chicken stock, lemon juice, and minced lemon zest to the eggplant mixture. Season with salt and cayenne pepper to taste.
10
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 15 minutes.
11
In a small sauté pan over medium heat, toast the cumin for about 1 minute, stirring frequently until fragrant, then stir it into the soup.
12
To serve, return the soup to a simmer. In the center of each bowl, place 1-2 pieces of the marinated pickled eggplant. Ladle the soup around it and garnish with julienned lemon zest.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Savory Roasted Eggplant and Garlic Soup?
This soup features rich roasted eggplant flavors infused with garlic, complemented by lemon and spices.
How many ingredients are required for this recipe?
There are 15 ingredients listed for this recipe.
What is used for the pickling liquid?
The pickling liquid consists of cold water, distilled white vinegar, salt, and red pepper flakes.
How should the eggplant be cut for pickling?
The peeled eggplant should be cut into long strips approximately 1 inch thick.
How long should the eggplant sit in the hot pickling liquid?
It should sit for about 30 minutes until the liquid has cooled to room temperature.
What is the next step after the eggplant is pickled?
Drain and pat the pickled eggplant dry before transferring it to a storage container.
What is added to the jar for marinating the pickled eggplant?
Crushed garlic and enough olive oil to fully submerge the eggplant are added.
How long does the marinated eggplant need to stay in the refrigerator?
It should marinate for at least one week and can be stored for up to one month.
How do you prepare the larger eggplants for roasting?
Wash them thoroughly and make random stab wounds using a paring knife to prevent bursting.
Where do the garlic cloves go during the roasting process?
One clove of garlic is inserted into each stab wound made in the eggplants.
What oil is used for roasting the eggplants?
Grapeseed oil is drizzled over the eggplants before roasting.
What are the seasonings for the eggplants before they go into the oven?
They are seasoned with salt and cayenne pepper to taste.
How long should the eggplants roast?
Roast them for 35-40 minutes in a preheated oven until they are tender.
How do you extract the roasted eggplant for the soup?
Cut the roasted eggplants in half lengthwise and scoop out the flesh and roasted garlic cloves.
What liquid base is used for the soup?
The recipe calls for 8 cups of chicken stock.
What lemon components are added to the soup base?
The juice of two lemons and their minced zest are added to the mixture.
How is the soup base seasoned?
It is seasoned with salt and cayenne pepper to taste.
How long should the soup mixture simmer?
The mixture should simmer for 15 minutes over medium-low heat.
How is the cumin prepared for the soup?
Toast the cumin in a small sauté pan for about 1 minute until it becomes fragrant.
When is the cumin added to the soup?
The toasted cumin is stirred into the soup after it has finished simmering.
How is the soup served?
Ladle the hot soup around 1-2 pieces of the marinated pickled eggplant placed in the center of the bowl.
What is the final garnish for this soup?
The soup is garnished with julienned lemon zest.
Can I use any type of vinegar for pickling?
The recipe specifically recommends distilled white vinegar.
What is the purpose of the red pepper flakes?
They are added to the pickling liquid to provide a hint of heat.
How many medium eggplants are needed for the soup portion?
The recipe requires 4 medium eggplants, about 8 ounces each.
Why is the cumin toasted before being added?
Toasting the cumin for a minute releases its aromatic oils and enhances its flavor.
What provides the heat in the soup itself?
Cayenne pepper is used to provide heat in both the roasting and simmering stages.
Is the lemon zest added all at once?
No, minced zest is added to the soup base, while julienned zest is used as a final garnish.
What type of garlic is used for the marinated garnish?
Crushed garlic cloves are used for the marinating process.
What is the suggested occasion for serving this soup?
It is described as perfect for cool evenings and gatherings.