I came up with this soup while sorting through my pantry and trying to make something new. I had made some hummus awhile back and had left over tahini. I thought about how to utilize it in a different way, and came up with this. I decided to garnish it with a smoked tomato and mozzarella salad because, once again, the flavors pair very well. This is a simple soup to make, and if you change the garnish a bit, it would be a great vegan option to serve as well.
Enjoy.
Ingredients
Eggplant, medium 3 ea
Extra Virgin Olive Oil 4 T
Salt 2 tsp + to taste
Pepper 2 tsp + to taste
Aleppo Pepper 2 T
Onion, julienned 3 ea
Garlic, sliced 3 large cloves
Fennel, julienned 1 ea, large
Crushed Red Pepper 1 tsp
Vegetable Stock 2 qt
Tahini 1 cup
Smoked Paprika 1 T
Lemon, zest & juice 1 ea
Garnish
Smoked Tomato & Mozzarella Salad, Fennel Fronds
Method of Procedure
Preheat your oven to 350 degrees.
Wash and cut your eggplant in half, trimming off the top. Toss with oil, salt, pepper, and 1 T of Aleppo pepper. Place cut side down on a sheet tray and roast for 30 minutes until soft.
Remove from heat and let cool.
Saute your garlic, fennel, onions, crushed red pepper, smoked paprika, and Aleppo in extra virgin olive oil until translucent, about 15-20 minutes while stirring so it doesn't burn.
Peel your eggplant and dice, then add to your vegetable base.
Saute for another 15 minutes then add your tahini. Make sure you stir your tahini as it has a tendency to separate when not in use.
Stir while cooking for a couple of more minutes and add your vegetable stock. Let simmer for about 30 minutes.
Add your lemon zest and juice, then run through a blender so it is smooth.
Season to taste, garnish with fennel fronds and smoked tomato and mozzarella salad and enjoy.
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