Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants (sliced in half lengthwise)
  • whole cumin seeds (or ground cumin)
  • extra virgin olive oil
  • 1 large onion (chopped)
  • 4-5 celery stalks (chopped)
  • 1 quart (4 cups) low-sodium chicken stock
  • 1 (15 oz) can diced tomatoes
  • ¼ cup flat-leaf parsley leaves (finely chopped)
  • 2-3 garlic cloves
  • 3-4 stalks of fresh cilantro
  • 1 sprig of fresh thyme
  • ¼ to ½ teaspoon ground cayenne powder (to taste)
  • kosher salt
  • freshly ground black pepper

Instruction

  • Roast Eggplant: Preheat oven to 400°F (204°C). If using whole cumin seeds, toast until fragrant in skillet. Grind in mortar and pestle or with coffee grinder.
  • Place the eggplant halves on a foil-lined half sheet pan cut-side facing up. Rub the cut surface with olive oil and ground cumin seeds or, ground cumin. Note: Whole cumin seeds will have more flavor, but feel free to use whatever you have on hand.
  • Roast eggplant for 25 to 35 minutes, until they can easily be pierced with a fork. Using a spoon, scoop out the eggplant flesh and discard the skin. Set aside.
  • Prepare Soup: Heat 2 to 3 tablespoons of extra virgin olive oil in large soup pot over medium-low heat. Add onions and sweat until translucent and soft. Add chopped celery and continue to cook, stirring occasionally, until soft.
  • Pour in 1 to 2 cups (240 mL - 480 mL) chicken stock. Add the diced tomatoes, garlic, cilantro, parsley, thyme, and eggplant. Add just enough stock to cover the surface of the contents of the soup - you can always add more stock later to thin down, if necessary. Season with ground cayenne, kosher salt, and freshly ground black pepper.
  • Bring soup to a low simmer and cook for 20 to 25 minutes. Using an immersion blender or high-powered blender, blend the soup until smooth - depending on the size of your blender, you may need to do this in multiple batches. Transfer the pureed soup back into the soup pot and reheat to serve.
  • Season once again with salt and pepper to taste. Garnish with fresh cilantro leaves and serve.