Roasted Eggplant and Tahini Soup

Name: Roasted Eggplant and Tahini Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 large (900 g) large globe eggplants (about 1 lb / 450 g each), stems trimmed, halved lengthwise, flesh scored in a diamond pattern about ½ inch (1 cm) deep; 1 medium (200 g) yellow onion, peeled and cut into ½-inch (1 cm) wedges; 1 whole head (50 g) garlic, top ¼ inch sliced off to expose the cloves, left unpeeled; 4 tablespoons (60 ml) extra-virgin olive oil, divided: 3 tbsp for roasting, 1 tbsp for the pot; 1½ teaspoons (9 g) kosher salt, divided, plus more to taste; 1½ teaspoons (3 g) ground cumin; ½ teaspoon (1 g) smoked paprika; 4 cups (960 ml) vegetable stock, low-sodium, hot or at room temperature; ⅓ cup (80 g) tahini, well stirred; 1 large lemon, zest finely grated (about 1 tsp), then juiced (about 3 tbsp / 45 ml); ½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, plus extra leaves for serving; black pepper, freshly ground, to taste; ½ teaspoon (1 g) Aleppo pepper or red pepper flakes, for garnish (optional)

From the MyKitchenBank Kitchen

Smoky, deeply roasted eggplant is blended with garlic, cumin and nutty tahini, then brightened with lemon and fresh parsley. Silky, vegan and full of Middle Eastern flavor.

Prep: 20 min
Cook: 1 hr
Wait: 10 min
Total: 1 hr 30 min
Makes: About 6 cups (1.4 L), serving 4

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Ingredients

4 servings

2 large (900 g) large globe eggplants (about 1 lb / 450 g each), stems trimmed, halved lengthwise, flesh scored in a diamond pattern about ½ inch (1 cm) deep
1 medium (200 g) yellow onion, peeled and cut into ½-inch (1 cm) wedges
1 whole head (50 g) garlic, top ¼ inch sliced off to expose the cloves, left unpeeled
4 tablespoons (60 ml) extra-virgin olive oil, divided: 3 tbsp for roasting, 1 tbsp for the pot
1½ teaspoons (9 g) kosher salt, divided, plus more to taste
1½ teaspoons (3 g) ground cumin
½ teaspoon (1 g) smoked paprika
4 cups (960 ml) vegetable stock, low-sodium, hot or at room temperature
⅓ cup (80 g) tahini, well stirred
1 large lemon, zest finely grated (about 1 tsp), then juiced (about 3 tbsp / 45 ml)
½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped, plus extra leaves for serving
black pepper, freshly ground, to taste
½ teaspoon (1 g) Aleppo pepper or red pepper flakes, for garnish (optional)

Equipment (6)

Large rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
Large pot or Dutch oven, 4–5 quart (4–5 L)
Blender or immersion blender
Chef's knife and cutting board
Small bowl for the tahini

Steps

Before you start

Position an oven rack in the center and preheat to 425°F (220°C) with the oven fully hot before the vegetables go in.
Stir the jar of tahini well before measuring, because the oil separates and the bottom can be thick and dry.
Line the baking sheet with parchment for easy cleanup; eggplant juices caramelize and stick.
Total time is about 90 minutes, mostly hands-off roasting and simmering.

1
Prep the eggplantOven 425°F / 220°C
- Preheat the oven to 425°F (220°C).
- Line the baking sheet with parchment.
- Score the cut sides of each eggplant half in a diamond pattern about ½ inch (1 cm) deep without piercing the skin.
- Place cut side up on the sheet.
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Ready when: Cuts are evenly spaced and the skin is intact.
Tip: Scoring lets the oil and heat penetrate so the flesh cooks evenly.
2
Season the vegetables
- Brush the eggplant cut sides with 2 tbsp of the olive oil and sprinkle with 1 tsp of the salt.
- Toss the onion wedges with 1 tbsp olive oil and arrange them around the eggplant.
- Drizzle the cut garlic head with a little of the oil from the pan, wrap it loosely in foil, and set it on the sheet.
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Tip: If the eggplant looks dry, it will absorb the oil quickly; that is normal.
3
Roast until collapsedOven 425°F / 220°C
- Roast on the center rack at 425°F (220°C) for 40–45 minutes, until the eggplant is deeply browned, the skin is wrinkled, and the flesh is completely soft and collapsing.
- The onions should be browned at the edges and the garlic cloves soft and golden.
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Ready when: A knife slides into the thickest part of the eggplant with no resistance.
Tip: Undercooked eggplant turns bitter and spongy in the soup, so err on the side of more browning.
4
Cool and scoop
- Let the vegetables cool for 10 minutes until you can handle them.
- Scoop the eggplant flesh from the skins into a bowl, discarding the skins.
- Squeeze the soft garlic cloves from their papery skins.
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Ready when: The flesh pulls away easily from the skin with a spoon.
Tip: Leave a few charred bits of flesh in; they add smoky flavor.
5
Bloom the spices
- Heat the remaining 1 tbsp olive oil in the large pot over medium heat.
- Add the cumin and smoked paprika and stir for 30 seconds until fragrant.
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Ready when: The spices smell toasty and the oil turns reddish.
Tip: Don't walk away; ground spices scorch in seconds and turn bitter.
6
Simmer the soup
- Add the eggplant flesh, roasted onions, garlic cloves, stock and the remaining ½ tsp salt.
- Bring to a boil over high heat, then reduce to medium-low and simmer, partly covered, for 15 minutes so the flavors meld.
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Ready when: The surface bubbles gently and the soup smells sweet and smoky.
7
Blend until silky
- Remove the pot from the heat.
- Blend with an immersion blender for 1–2 minutes until completely smooth.
- Or blend in batches in a regular blender, filling it no more than half full, venting the lid, and covering it with a towel to release steam.
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Ready when: The soup is velvety with no visible flecks of skin or onion.
Tip: Hot liquids expand in a sealed blender; never fill it past halfway.
8
Whisk in tahini
- Whisk the tahini with the lemon juice and 3 tbsp warm soup in a small bowl until smooth and creamy; it will thicken first, then loosen.
- Stir this mixture back into the pot and warm over low heat for 2 minutes without boiling.
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Ready when: The soup is uniformly pale brown and creamy with no tahini streaks.
Tip: Boiling after adding tahini can make the soup grainy.
9
Season and serve
- Stir in the lemon zest and half of the parsley.
- Taste and add salt, pepper, or more lemon juice until it tastes bright and balanced.
- Ladle into bowls and top with the remaining parsley, a drizzle of olive oil if you like, and Aleppo pepper.
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Ready when: The soup tastes rich, smoky and tangy, not flat.
Tip: If the soup is too thick, thin it with a splash of hot stock or water.

Good to know

Tips

Roast until the eggplant is truly collapsed and well browned; this is where most of the flavor comes from.
Add the tahini off the boil to keep the texture smooth and creamy.
Season at the end: tahini and lemon change how salty and sharp the soup tastes.
For a garnish with crunch, top with toasted pine nuts or a spoonful of pomegranate seeds.

Make ahead

"Make the soup through step 7 up to 3 days ahead and refrigerate. Reheat gently, then whisk in the tahini mixture, lemon and parsley just before serving for the freshest flavor."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Freeze (without parsley) for up to 3 months; thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring often and adding a splash of water if it has thickened. Do not boil."

Substitutions

tahini → Smooth cashew or almond butter. Gives a similar creaminess but a milder, sweeter flavor; add a pinch more lemon.
vegetable stock → Chicken stock. Adds depth but makes the soup no longer vegan.
fresh flat-leaf parsley → Fresh cilantro or mint. Mint gives a cooler, fresher finish.
smoked paprika → Ground coriander with a pinch of cayenne. You'll lose some smokiness, but it adds warmth.