Smoky Eggplant Soup Recipe

Name: Smoky Eggplant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small firm eggplants; 5 tablespoons olive oil; 2 cups sliced white or yellow onion; Salt and pepper; 6 garlic cloves, minced; Pinch cayenne; 6 cups chicken broth or mild vegetable broth; 3 to 4 tablespoons lemon juice; 1/2 teaspoon lemon zest; 1 tablespoon zaatar, available in Middle Eastern groceries; 2 teaspoons chopped parsley

Servings: persons

2 pounds small firm eggplants
5 tablespoons olive oil
2 cups sliced white or yellow onion
Salt and pepper
6 garlic cloves, minced
Pinch cayenne
6 cups chicken broth or mild vegetable broth
3 to 4 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon zaatar, available in Middle Eastern groceries
2 teaspoons chopped parsley

1
Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame.
2
Cook for 3 or 4 minutes, allowing skins to blacken and char.
3
Turn and cook on other side until eggplants have softened completely, about 4 minutes more.
4
Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
5
Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat.
6
Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes.
7
Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer.
8
Reduce heat and simmer gently for 10 minutes.
9
Check seasoning of broth and adjust salt.
10
Puree soup in batches in blender.
11
Strain through fine-meshed sieve and discard solid debris and seeds.
12
Add 3 tablespoons lemon juice to pureed soup and taste again, adding more as necessary.
13
Soup should be well seasoned and rather lemony.
14
Mix lemon zest with remaining 2 tablespoons olive oil for garnish.
15
Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon zaatar and some chopped parsley.
16
May be served hot or cold.

1111

kcal

Calories

Fat

Carbs

125

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

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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 11 ingredients. The key ingredients include: 2 pounds small firm eggplants, 5 tablespoons olive oil, 2 cups sliced white or yellow onion, Salt and pepper, and more.

Yes, Smoky 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!

Smoky Eggplant Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions