Eggplant Tahini Soup
This is a great way to showcase a bounty of eggplant.
Ingredients
4 large eggplant
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
8 cups water or stock
1 cup cooked chickpeas
1 tbsp zataar
1/2 olive oil
Method
- Heat oven to 400F
- Prick the eggplant all over and roast until the flesh collapses
- While the eggplant cooks, heat a big glug of olive oil in a soup pot and add the onion, garlic, and a big pinch of salt
- When the onions are soft, add the white wine and reduce until almost dry
- Remove the eggplant from the oven and roughy chop it then add to the soup base
- Add the water or stock to the soup and bring to a boil, then to a simmer and let simmer for 15-20 minutes
- Toss the chickpeas with the 1/2 cup olive oil and the zataar and transfer to a baking sheet to roast until crispy, about 20 minutes
- Blend the soup and whisk in the tahini
- To serve top with the zataar chickpeas and some cilantro (if you have it)
