Best 2 Smoky Eggplant Soup Recipes
Immerse yourself in a culinary journey with our tantalizing smoked eggplant soup, a delightful fusion of smoky aromas and hearty textures. This delectable soup captivates the senses with its robust flavor profile, featuring roasted eggplants infused with a hint of smokiness, complemented by a medley of sautéed vegetables. Each spoonful unveils a symphony of flavors, inviting you to savor the perfect balance of smokiness, earthiness, and a touch of sweetness. Indulge in this irresistible soup as a delightful appetizer or a satisfying main course, accompanied by crusty bread or a refreshing salad.
Discover variations of this classic soup with our diverse collection of recipes. Embark on a culinary adventure with our traditional smoked eggplant soup, where the smoky essence of roasted eggplants harmonizes with a rich tomato broth, creating a symphony of flavors. For a vegan delight, try our vegan smoked eggplant soup, a symphony of smoky flavors and creamy textures crafted from roasted eggplants, coconut milk, and a blend of aromatic spices. If you're craving a touch of heat, our spicy smoked eggplant soup tantalizes the palate with a blend of roasted eggplants, fire-roasted tomatoes, and a hint of chili, delivering a satisfyingly spicy kick.
For those who prefer a hearty and protein-packed meal, our smoked eggplant and chicken soup is a must-try. This flavorful soup combines tender chicken, roasted eggplants, and a medley of vegetables in a savory broth, creating a satisfying and wholesome dish. And for a unique culinary experience, our smoked eggplant and lentil soup offers a delightful fusion of smoky flavors and earthy lentils, simmered in a flavorful broth to create a hearty and satisfying meal.
Each recipe has been carefully crafted to showcase the versatility of smoked eggplant, offering a range of flavors and textures to satisfy every palate. Whether you're seeking a comforting appetizer, a satisfying main course, or a taste of culinary adventure, our collection of smoked eggplant soup recipes promises a delectable experience that will leave you craving for more.
SMOKY EGGPLANT SOUP
I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Charring the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of the Middle Eastern spice mixture za'atar, made with wild thyme and sesame, now widely available. Make sure to choose small, firm eggplants. Serve the soup chilled or hot, in small portions.
Provided by David Tanis
Categories easy, soups and stews, appetizer
Time 30m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
- Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.
- Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.
- Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za'atar and some chopped parsley. May be served hot or cold.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 8 grams
SMOKY EGGPLANT SOUP
Steps:
- Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and roughly chop eggplant flesh. Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt. Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony. Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon zaâatar and some chopped parsley. May be served hot or cold.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy, with smooth, unblemished skin. Avoid eggplants that are soft, bruised, or have blemishes.
- Roast the eggplant properly: Roasting the eggplant brings out its smoky flavor and caramelizes the sugars, giving it a delicious depth of flavor. To roast the eggplant, preheat your oven to 400°F (200°C) and roast the eggplant for 25-30 minutes or until it is tender and slightly charred.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with fresh vegetables.
- Don't overcook the soup: The soup should be cooked until the vegetables are tender but still have a bit of a bite to them. Overcooking the soup will make the vegetables mushy and the soup bland.
- Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Garnish the soup before serving: A simple garnish can make the soup look more appealing and inviting. Try garnishing the soup with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Conclusion:
Smoky eggplant soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a starter. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup smoky, spicy, or creamy, there's a recipe out there for you. So next time you're looking for a new soup recipe to try, give smoky eggplant soup a try. You won't be disappointed!
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