Baba Ghannouj Soup
Transform your favorite Middle Eastern dip into a warm, velvety bowl of comfort with this Baba Ghannouj Soup! This creamy, smoky delight features roasted eggplant as the star ingredient, enhanced by the nutty richness of tahini, bright bursts of lemon juice, and a hint of garlic. Infused with earthy cumin and a touch of smoked paprika, this soup delivers a bold depth of flavor while remaining light and nutritious. Perfectly pureed for a silky texture, it’s finished with optional garnishes like yogurt, parsley, and crunchy pita chips for added flair and complexity. Ready in under an hour and perfect for any season, this recipe is a fresh and creative twist on a beloved classic.
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Recipe Information
Ingredients
- 2 large eggplant
- 2 tablespoons olive oil
- 4 cloves garlic
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 4 cups vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons plain yogurt (optional, for garnish)
- 2 tablespoons parsley (optional, for garnish)
- 1 cup pita chips (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Slice the eggplants in half lengthwise and place them cut-side down on the baking sheet. Drizzle with 1 tablespoon of olive oil.
Roast the eggplants for 35-40 minutes, or until the flesh is soft and the skin is charred. Remove from the oven and allow to cool slightly.
While the eggplants cool, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic (minced) and cook for 1-2 minutes until fragrant, but not browned.
Scoop the roasted eggplant flesh out of the skins and add it to the pot with the garlic. Discard the skins.
Add the tahini, lemon juice, vegetable broth, cumin powder, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a simmer and let cook for 10 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a standing blender in batches and blend until smooth, then return it to the pot.
Taste the soup and adjust seasoning as needed. If the soup is too thick, add a bit more vegetable broth to achieve your desired consistency.
Serve the soup hot, garnished with a dollop of yogurt, a sprinkle of parsley, and a side of pita chips, if desired.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 18.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 4021.3 mg | 22341% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
