Wholesome, simple and delicious Roasted Eggplant and Tomato Soup. So easy to make and incredibly flavorful. Serve it with coconut yogurt and sumac-roasted chickpeas for a bit more protein and a nice crunch.
2poundsor 900 grams of tomatoes- I used a combination of heirloom, plum and cherry tomatoes
2small/medium eggplants - about 4 cups cubed
1big red onion
1small garlic head
2Tbspolive oil
⅓cuptahini
6big basil leaves
4dates – I used Deglet Noor*
1Tbsplemon juice
1 ½tspsumac
1tspground coriander
1– 1 ½ tsp sea salt
3cupshot water
SUMAC-ROASTED CHICKPEAS:
1 15oz.can of chickpeas,drained and rinsed - or 1 ½ cups of cooked chickpeas
2tspolive oil
1tspsumac
¼tspground coriander
¼tspgarlic powder
¼tspsea salt
TO SERVE:
Drizzle of unsweetened coconut yogurt or tahini
Sumac roasted chickpeas
Fresh basil
Sesame seeds
Instructions
SOUP:
Preheat the oven to 400 °F / 200 °C.
Halve or quarter the tomatoes, depending on their size (if using cherry tomatoes leave them whole). Cut the eggplants into ½ - ¾ inch (1,5 – 2 cm) cubes. Peel and cut the onion into quarters. Break the garlic head into cloves, don’t peel them.
Place chopped tomatoes, eggplants, onion and garlic cloves on a baking tray. Add the olive oil and use your hands (or a big spoon) to mix everything up. Make sure all the veggies are well coated.
Roast for 40 – 50 minutes (I like to stir the eggplant halfway through), until the vegetables are cooked: tender and golden.
Remove from the oven, peel the garlic cloves, and use a big spatula or spoon to scrape everything from the tray into a large high-speed blender. If your blender is not big enough, you might have to work in batches and then mix it all up in a big bowl or pot.
Add tahini, lemon juice, basil, dates, sumac, coriander, sea salt and hot water (if you are not going to eat it right away, you can use cold or room-temperature water). Blend until smooth and creamy. Taste and adjust seasonings. If you prefer a thinner consistency, add a little more water.
SUMAC - ROASTED CHICKPEAS:
You can roast the chickpeas on a different baking tray at the same time you roast your veggies.
Place the chickpeas on a baking tray, add olive oil, sumac, coriander, garlic powder and sea salt. Use your hands (or a big spoon) to mix everything up.
Roast, shaking the pan every 15 minutes, for 25 - 35 minutes or until golden brown and crispy.
TO SERVE:
Serve the soup while it’s still warm with a drizzle of coconut yogurt or tahini, roasted chickpeas, fresh basil and sesame seeds.
Enjoy!
You can store it in the fridge for 5 days or in the freezer for 1 or 2 months.
Video
Notes
*If using Medjool dates start with one or two and see if you’d like to add a third one. Medjool dates are bigger and sweeter than Deglet Noor.