Creamy Baba Ganouj Soup

1. 1

   In a pyrex dish at 350 F, roast the eggplant, face down with the onion and garlic cloves for about 45 minutes, or until all is softened. Let cool.

2. 2

   In a food processor, combine the parsley, onion, eggplant innards (not the skin), and roasted garlic squeezed from skins. Puree until smooth.

3. 3

   In a small stock pot, combine the contents of the food processor to the chicken broth. Whisk together and heat through gently with the cumin, salt and pepper. At the last minute, stir in the sesame oil and garnish with the seeds and optional yogurt.

* Per serving · 4 servings · Values may vary.

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