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Like most kids, I hated eggplant. It was slimy, bad-tasting, and gross! As an adult, I can’t get enough of it. I love its creamy texture and sweet taste. Make eggplant into soup and my taste buds dance with joy!
Trust me, this lemony eggplant soup is wonderfully luxurious. The texture is thick and silky. The taste is sweet, smoky, and lemony all rolled into one. This soup is surprisingly filling. You can serve it as an appetizer before a meal or as the main event.
If you’re not a fan of eggplant, try this soup and I bet you will begin to dream of purple eggplants dancing in your head!
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Lemony Eggplant Soup
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Soup
Description
Lemony Eggplant Soup is rich, creamy, smoky, sweet, and lemony all rolled into one.
Ingredients
- 2 pounds firm eggplants
- 5 tablespoons olive oil
- 2 cups diced yellow onion
- Salt and pepper
- 6 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 tsp smoked paprika
- 6 cups vegetable broth
- 3 to 6 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons green onion, chopped
Instructions
- For the eggplant:
- Preheat the broiler. Poke several holes all around the eggplant. Place the eggplant on a baking sheet. Cook about 5 to 6 minutes on each side, or until the skin has charred.
- Once the eggplant is completely cooked, remove from the broiler and place the eggplant in a medium- sized bowl. Cover with plastic wrap tightly. Allow the eggplant to sit for 10 minutes. This will create steam and help to loosen the skin.
- After 1o minutes, remove the eggplant from the bowl. Using a paper towel remove most of the skin. Chop the eggplant, set aside.
- For the other ingredients:
- Heat 3 tablespoons of olive oil in a large soup pot over medium-high heat. Add the onion, season with salt and cook until softened, about 5 minutes.
- Add the garlic, cumin, and smoked paprika. Allow to cook for 3 minutes. Add the cooked eggplant and cook for 1 minute. Add the broth and bring to a simmer. Allow to simmer for 10 minutes.
- Puree the soup in batches using a blender or a hand-held immersion blender until thick and creamy.
- Add 3 tablespoons of lemon juice to the soup. Taste and adjust seasoning as necessary. The soup should have a lemony flavor; add more lemon juice if needed.
- Mix the lemon zest with the olive oil in a small bowl. Serve the soup immediately. Top with oil and lemon zest mixture and green onion.
Notes
Adapted from: The New York Times
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