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Ingredients
- 2-3 eggplants sliced lengthwise
- 1 cup olive oil
- 2 large yellow onions diced
- 6 cloves garlic minced
- 6 cups diced tomatoes
- 6 cups chicken stock or vegetable stock
- 1 lemon juiced
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- lemon slices thin & round
- sour cream
Ingredients
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Instructions
- Slice eggplant lengthwise into 1/2-inch-thick planks. Grill or broil them until moderately charred.
- Meanwhile, place olive oil, onions, and garlic in large soup pot; cook on high heat, stirring frequently, until translucent.
- Dice the charred eggplant, add it to the pot, reduce heat to medium, and cook 10 minutes, stirring frequently. Add tomatoes and cook 5 minutes. Add stock, lemon juice, and spices; simmer 30 minutes.
- Let it cool a little, then puree in small batches. The color will be a rich brick hue. You may add salt and additional spices to taste.
- Reheat the soup when you're ready to serve it, garnishing each bowl with a lemon slice topped with a dollop of sour cream. The soup may also be served chilled in the summer.
Recipe Notes
This is a great soup to improvise with, adding other vegetables or fresh herbs if you have them.
