Roasted Eggplant and Garlic Soup
  • Email Email
  • Print Print

Roasted Eggplant and Garlic Soup

Submitted by: Geri Marion

Prep Time: 1 Hour

Cook Time: 0 Seconds

Servings: 4

A wonderful tasting recipe and a creative use for tahini. a little bit of work, with a great payoff.


    4 garlic

    2 c. eggplant

    1 onion

    1/2 c. celery

    1/2 c. carrot

    8 tsp. extra virgin olive oil

    1 c. white or gold potatoes

    1 c. chicken broth

    1 fresh thyme

    2 tbsp. tahini

    1/2 tsp. sea salt

    black pepper to taste

    1 tsp. lemon juice


  1. Preheat oven to 350 degrees, wrap garlic cloves in a square of aluminum foil.

  2. Combine eggplant, oniion, clery and carrots in a baking pan or dish large enoung to hold vegetables in a single layer.

  3. Place garlic packey directly on oven rack. Drizzle olive oil over vegetables. Cover pan and roast for 20 miniutes. Remove cover, increase temperature to 400 degrees and roast until eggplant and garlic ar very soft, about 15 minutes, When cool enough to handle, squeeze garlic from its skin and combine with vegetables.

  4. Combine roasted vegetables with potatoes, chicken broth and thyme in a soup pot. Simmer over mdeium-low heat until potatoes are tender enough to mash easily, about 25 minutes. Remove and discard thyme sprig if fresh is used.

  5. Add Tahini, salt, pepper and lemon juice (optional) to soup and whisk to combine ingredients well. Continue to simmmer soup for another 2 to 3 minutes.

  6. Puree soup with a handheld blender, counter top blender or food processor. Return soup to medium-low heat for 5 more minutes or until reduced to desired consistency. Check seasoning and adjust to taste with additional salt, pepper or lemon. Serve in heated bowls.