Roasted Eggplant Soup Recipe

Name: Roasted Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cold water; 1 cup distilled white vinegar; 1 tablespoon salt; ¼ teaspoon dried red pepper flakes; 1 lb eggplant, peeled; 4 garlic cloves, crushed; 2 cups olive oil; 4 eggplants, about 8 ounces each; 2 heads garlic; 2 tablespoons grapeseed oil; salt; cayenne pepper; 8 cups chicken stock; 2 lemons, juice and zest of, minced; 2 teaspoons cumin; 1 lemon, zest of, julieened

Servings: persons

2 cups cold water
1 cup distilled white vinegar
1 tablespoon salt
¼ teaspoon dried red pepper flakes
1 lb eggplant, peeled
4 garlic cloves, crushed
2 cups olive oil
4 eggplants, about 8 ounces each
2 heads garlic
2 tablespoons grapeseed oil
salt
cayenne pepper
8 cups chicken stock
2 lemons, juice and zest of, minced
2 teaspoons cumin
1 lemon, zest of, julieened

1
Picked eggplant:.
2
Combine cold water in a small saucepan with vinegar, salt and pepper flakes and bring to boil.
3
Cut eggplant into long strips about 1 inch thick and put into a bowl.
4
Pour the hot pickling liquid over the eggplant and let sit for 30 min or until cooled to room temperature.
5
Drain the eggplant, pat dry, and transfer to a clean jar or airtight container.
6
Add the garlic and enough olive oil to completely cover the eggplant.
7
Place in the refrigerator and marinate for at least 1 week and up to 1 month.
8
To make soup:.
9
Wash eggplant and stab randomly in several places with a small paring knife.
10
Separate individual cloves of garlic from the heads, peel and place 1 clove of garlic in each cut.
11
Drizzle the eggplants with the oil and season with salt and cayenne pepper.
12
Place in a roasting pan and roast for 35-40 min or until the eggplants are fully cooked through.
13
Remove the eggplants and when they are cool enough to handle, cut them in half lengthwise.
14
Remove the seeds and garlic cloves.
15
Using a spoon, gently scrape out the flesh and transfer to a large saucepan.
16
Add the stock, lemon juice and the minced lemon zest and season with salt and cayenne pepper.
17
Bring to a boil over the medium-high heat and then turn down the heat to medium low.
18
Simmer for 15 minute.
19
Transfer to a blender in batches and puree until smooth.
20
Place cumin in a small saute pan and set over medium heat.
21
Toast for about 1 min, stirring frequently until fragrant.
22
Stir cumin into the soup.
23
To sereve, regurn to simmer.
24
Place 1-2 pieces of pickled eggplant in the center, Pour soup around it, garnish with julieenced lemon zest.

2698

kcal

Calories

140

Fat

188

Carbs

182

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups cold water, 1 cup distilled white vinegar, 1 tablespoon salt, ¼ teaspoon dried red pepper flakes, and more.

Yes, Roasted 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!

Roasted Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions