So…whenever I write a blog post, I usually try to think of a cute little story I can tell along with the recipe. I figure those are the types of recipe posts I enjoy the reading the most, so the same probably goes with you.
But right now, friends, I’m at a loss.
I really have no words for this soup!
It’s kinda the best soup ever.
And I kinda sat on my couch is my pajamas after finishing a bowl and scraped every single tiny last bit out of the Vitamix with my spoon only to eat another bowl for dinner. Holy moly.
It started out as a lone eggplant in my fridge that I had to use up, and from there, I pretty much threw stuff together (praying it would actually work!) and it turned out to be ridiculously delicious. Think roasted eggplant and red bell pepper with garlic, tahini, onion and spices. An extra squeeze of lemon at the very end just brightens everything up and takes the flavor profile to a whole next level.
And yes, I realize how absolutely ridiculous I’m being, giving you a soup recipe the Friday before 4th of July instead of another grilled masterpiece, but you’ll have to trust me on this….just make the soup.
You won’t be sorry.
I love you.
Now go make the soup then….let’s talk.
1 large eggplant
1 red bell pepper
3 cloves garlic, minced
1/2 red onion, chopped
2 T olive oil
2 1/2 cups vegetable stock
1/4 cup tahini
1 tsp ground coriander
1 tsp sea salt
1/4 tsp cayenne pepper
Preheat your oven to 400 degrees. Slice your eggplant (don’t peel) and lay slices on a sheet tray lined with tin foil. Press paper towels on top of your eggplant slices and let sit for 20 minutes. When done, remove paper towels and dice eggplant. Spray foil with cooking spray and place eggplant back on. Sprinkle generously with salt and roast for 25 minutes, tossing occasionally.
While eggplant is roasting, roast red pepper on a burner’s open flame (or just chop and roast with eggplant) until black. Let cool then gently rub off blackened pepper skin and chop up.
Heat the olive oil over medium high heat then add the chopped red onion. Saute for five minutes until soft then add the garlic. Saute for 30 more seconds.
Add the stock, roasted diced eggplant and red bell pepper. Stir in the spices and tahini. Bring to a simmer then carefully transfer soup to blender. Process until smooth.
Ladle soup into bowls and finish with a squeeze of lemon.