Categories: Soup- Stew- Chowder- Chili
Ingredients
- 1 large eggplant
- salt
- 1 red bell pepper, cut in half, stem, core and seeds removed
- 2 Tbsp. olive oil, plus more for drizzling
- Ground black pepper
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 2 1/2 cups vegetable stock
- 1/4 cup roasted sesame tahini
- 1 tsp. ground coriander
- ground red pepper (cayenne)
- 1 lemon, cut into wedges
Directions
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Heat broiler. Line a rimmed baking sheet with foil.
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Cut the eggplant into 11/2 to 1/4-inch-thick slices. Sprinkle eggplant lightly with salt and place in a colander. Set the colander over a bowl or in the sink for about 30 minutes to drain.
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Meanwhile, place the bell pepper, skin side up, on the foil-lined baking sheet and broil until skin is charred. Peel, roughly chop and set aside.
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Heat oven to 400 degrees.
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Dice the drained eggplant and place it in a single layer on the same baking sheet used for the bell pepper. Drizzle with olive oil and sprinkle with salt and ground black pepper. Roast 25 to 30 minutes, stirring occasionally, until eggplant is tender.
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In a Dutch oven or medium pot, heat the 2 Tbsp. olive oil over medium-high heat. Add the onion and saute 5 minutes, or until beginning to soften. Stir in the garlic and cook 30 seconds more. Add stock, roasted diced eggplant and red bell pepper. Stir in the tahini and coriander. Bring to a simmer.
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With an immersion blender (or a traditional blender) puree the soup to desired consistency.
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Serve with a squeeze of lemon and a sprinkle of red pepper.
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makes 4 cups