Roasted Eggplant and Tomato Soup

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Lemon juice

  Raw

  2 tsp or 10g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Toss eggplant with 5 tablespoons olive oil, then spread on aluminum foil lined baking sheet. Broil for 10 minutes. Stir and continue to broil until brown, 5 to 7 minutes. Reserve 2 cups
2. heat 1 tbsp oil over medium heat, add onion, 3/4 tsp salt and 1/4 tsp pepper and cook until lightly browned, 5 to 7 minutes. Stir in ras el hanout (1 1/2 tsp), garlic, and cumin, cook for 30 seconds.
3. Stir in broth, tomatoes, raisins, bay leaf, and unreserved eggplant and bring to simmer. Reduce heat to low, cover, and simmer for about 20 minutes
4. Discard bayleaf and puree soup. Stir in reserved eggplant, add a little extra broth if needed. Stir in lemon juice and salt and pepper to taste. Serve portions with almonds, cilantro, and drizzling of olive oil.

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