Roasted eggplant and tomato soup from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 48) by America's Test Kitchen Editors

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Notes about this recipe

  • sbackman on March 25, 2024

    First time having eggplant soup and found it boring. Would like to try a few more recipes and get a better perspective on what the options are for taste.

  • dinnermints on September 14, 2020

    Delicious! I added more ras el hanout and ground cumin per Aggie92's advice, but didn't add more salt and didn't think it needed it. I used 3 T olive oil on the eggplant instead of 5 T, and that seemed to work just fine.

  • Aggie92 on January 28, 2018

    As written this was under seasoned and boring. Just keep adding salt, lemon juice, and ras el hanout until it tastes good. I wound up using the juice of 1 1/2 lemons and triple the amount of ras el hanout. Also served with a dollop of harissa on top. Once this was well seasoned it was delicious.

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