Moroccan Spiced Eggplant Soup Recipe

Name: Moroccan Spiced Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 small yellow onions, chopped; 1 1/2 teaspoons ground cinnamon; 2 1/2 teaspoons ground cumin; 2 teaspoons ground ginger; 1 teaspoon turmeric; 5 large Japanese eggplants, peeled and chopped (about 8 cups); fine sea salt; 2 cups unsweetened almond milk; 1/2 cup golden raisins; 1 tablespoon white wine vinegar; 1/4 cup plain full-fat Greek yogurt; 1/2 cup sliced almonds, toasted

Servings: persons

1/4 cup extra virgin olive oil
2 small yellow onions, chopped
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon turmeric
5 large Japanese eggplants, peeled and chopped (about 8 cups)
fine sea salt
2 cups unsweetened almond milk
1/2 cup golden raisins
1 tablespoon white wine vinegar
1/4 cup plain full-fat Greek yogurt
1/2 cup sliced almonds, toasted

1
In a large pot, combine the olive oil and onions, then turn the heat to medium-high.
2
When the onions start to sizzle, reduce the heat to medium-low.
3
Add the cinnamon, cumin, ginger and turmeric and stir to coat the onions with the spices.
4
Cover and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
5
Add the eggplants and a couple pinches of salt to the pot and stir to thoroughly combine with the onions.
6
Cover and increase the heat to medium.
7
Cook, stirring every few minutes, until the eggplant is softened and its volume has shrunk in half, about 15 minutes.
8
Add the almond milk and 2 cups water.
9
Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
10
While the soup simmers, reconstitute the raisins.
11
In a small bowl, combine the raisins and vinegar.
12
Add enough warm water to cover by about 1/4 inch.
13
Set aside.
14
Working in batches if necessary, pour the soup into a blender.
15
Add the yogurt and process until smooth.
16
Taste and adjust the seasoning.
17
Ladle into bowls and garnish with the sliced almonds, vinegar-soaked raisins and dollops of Greek yogurt.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 2 small yellow onions, chopped, 1 1/2 teaspoons ground cinnamon, 2 1/2 teaspoons ground cumin, and more.

Yes, Moroccan Spiced Eggplant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Spiced Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions