Roasted Eggplant, Silky Chickpea and Charred Lemon Soup
An original, comforting soup featuring deeply roasted eggplant, blended chickpeas for a silky body, and the bright edge of charred lemon. It is finished with yogurt, mint, and sesame seeds for an aromatic, elegant contrast.
Ingredients
- 600 g medium eggplant (cut diced)
- 400 g cooked chickpeas (escurridos)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 1 unit lemon (the mitad sliced finas and the mitad for juice)
- 900 ml vegetable broth (low sodium if possible)
- 120 g plain yogurt (for servir)
- 30 g tahini (mezcla of sésamo)
- 45 ml olive oil (divided)
- 4 g ground cumin
- 2 g smoked paprika
- 8 g fresh mint leaves (chopped, more extra for terminar)
- 9 g sesame seeds (tostadas)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the diced eggplant and thin slices from half of the lemon on a baking tray. Toss with 2 tablespoons olive oil, half of the salt, and a pinch of black pepper.
- 2
2. Roast the eggplant and lemon for 25 minutes at 220 °C / 425 °F, stirring once halfway through, until the eggplant is browned and very tender and the lemon has charred edges.
- 3
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes until soft. Stir in the garlic, ground cumin, and smoked paprika; cook 1 minute more, stirring, to bloom the spices.
- 4
4. Add the cooked chickpeas to the pot and mash about one third of them with a spoon or masher to help create a silky texture. Pour in the vegetable broth and simmer gently for 10 minutes.
- 5
5. Reserve 4 slices of charred lemon for garnish. Transfer the roasted eggplant and the rest of the charred lemon to the pot. Cook everything together for 5 more minutes so the flavors meld.
- 6
6. Remove from the heat and add the tahini, chopped mint leaves, and the juice from the other lemon half. Blend the soup until creamy yet light. If it is too thick, add the water little by little until you reach the desired consistency.
- 7
7. Taste and adjust with the remaining salt and more black pepper if needed. If you want to serve it hot, warm it gently for 2 to 3 minutes without letting it boil.
- 8
8. Ladle the soup into bowls. Finish each serving with plain yogurt, the reserved charred lemon slices, toasted sesame seeds, and a few extra fresh mint leaves before serving.
Chef tips
For deeper flavor, let the eggplant brown well in the oven without overcrowding the tray. For a more elegant presentation, loosen the yogurt with a teaspoon of water and swirl it over the soup.
Substitutions
You can swap the mint for parsley or cilantro. For a dairy-free version, omit the yogurt or use an unsweetened plant-based yogurt. Tahini can be replaced with almond butter if you do not need to avoid tree nuts, though it will slightly change the flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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