Eggplant Tahini Soup
- 1 large eggplant, diced (about 6 cups)
- 1 tablespoon olive oil
- 1 bell pepper (any color), diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 quart water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 tablespoon tahini (see note)
- 1 tablespoon chopped fresh flat-leaf parsley
- Peel of 1 lemon, grated (about 2 teaspoons)
- Sprinkle eggplant with few pinches of salt and toss to coat. Set aside for 20 minutes.
- Place eggplant in a colander, rinse off salt and bitter juices, and pat dry.
- In large pot over medium-high heat, warm the oil. Add eggplant, pepper, onion, and garlic and cook for 5 minutes, stirring frequently, or until vegetables are softened and browned. Reduce heat to low and cook for 25 minutes, or until mixture becomes very soft. Add some of the water if mixture starts to stick to the bottom of the pot.
- Stir in cumin, salt, tahini, and remaining water and simmer for 10 minutes. At the last minute, toss in parsley and lemon peel.
- Using an immersion blender or countertop blender, puree soup until very smooth. Enjoy warm or chilled.
- If you can't find tahini, a Middle Eastern sesame paste, you can substitute with unsalted, unsweetened peanut butter.
- Recipe excerpted from Soup Cleanse Cookbook provided by Nicole Centeno, founder of Splendid Spoon