Smoky Eggplant Soup Recipe
Description:
This Smoky Eggplant Soup recipe offers a delicious and unique way to incorporate eggplant into your everyday meals. By roasting the eggplant to perfection, you bring out its smoky flavor, which is then blended into a creamy soup. The addition of cumin powder, black pepper, and vegetable stock makes for a flavorful, hearty dish perfect for winter. Garnished with roasted almonds, this vegetarian soup is a comforting appetizer or light meal.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Brinjal) | 1 large |
| Vegetable Stock | 2 cups |
| Black Pepper Powder | 2 tsp |
| Cumin Powder | 1 tsp |
| Salt | 1/2 tsp + to taste |
| Almonds (roasted) | 2 tsp |
| Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 450 mg |
Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Serving Size: 4 servings
Instructions
-
Preheat the oven:
Preheat your oven to 180°C (350°F) and let it heat for about 10 minutes. This is essential for roasting the eggplant evenly. -
Prepare the eggplant:
Prick the eggplant (brinjal) with a fork at a few places. Drizzle it with oil and sprinkle with a pinch of salt. This will help the eggplant roast to a perfect smoky flavor. -
Roast the eggplant:
Place the eggplant in the oven and roast it for 25 minutes, or until the skin becomes wrinkled and the flesh is soft. You can also opt for roasting it directly on a gas flame if you prefer. Be sure to turn the eggplant occasionally for even cooking on all sides. -
Cool and peel:
After roasting, remove the eggplant from the oven and let it cool down for about 20 minutes. Once cooled, peel off the skin and discard the seeds. Transfer the pulp to a separate bowl. -
Make the paste:
Using a hand blender or food processor, blend the roasted eggplant pulp until smooth. If you’d like to enhance the flavor, feel free to blend in any additional vegetables or herbs of your choice. -
Cook the soup:
In a saucepan, combine the eggplant paste and vegetable stock. Stir well and add cumin powder, black pepper, and salt. Bring the mixture to a boil, and then reduce the heat. Let it simmer for another 5-10 minutes to allow the flavors to meld together. -
Finish and garnish:
Once the soup has thickened and is fully heated through, turn off the heat. Taste and adjust seasoning if necessary. Ladle the soup into serving bowls and garnish with roasted almonds for a crunchy texture. -
Serving suggestion:
This Smoky Eggplant Soup pairs beautifully with warm garlic bread, a fresh salad, or your favorite pasta. Serve as an appetizer to start your meal or as a light, fulfilling dish to enjoy any time.
Additional Tips:
- Roasting on a gas flame: If you want an extra smoky flavor, you can roast the eggplant directly over a gas flame, turning it frequently until the skin is charred and the flesh is soft.
- Vegetable variations: Feel free to add vegetables like carrots, onions, or tomatoes for a more complex flavor profile.
- Vegan option: This soup is naturally vegetarian, but for a vegan version, make sure the vegetable stock is plant-based and skip any dairy-based garnishes.
Why You’ll Love It
- Comforting and hearty: The smoky eggplant flavor, along with the warmth of the cumin and black pepper, creates a cozy and satisfying bowl of soup.
- Easy to prepare: With simple ingredients and minimal prep time, this soup is perfect for busy weeknights or relaxed weekends.
- Perfect for winter: The warming nature of this dish makes it ideal for chilly days, offering both nourishment and comfort.
Enjoy this rich and flavorful soup as a light appetizer or serve it with your favorite sides for a wholesome meal!
