Ingredients for Baba Ghannouj Soup
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How to Make Baba Ghannouj Soup
- Preheat oven to 350°F (175°C). Pierce 2 large eggplants (about 2 lbs total) all over with a fork and roast for 15-20 minutes, or until slightly softened.
- Remove eggplants from oven and let cool slightly. Once cool enough to handle, carefully peel and discard the skin. Remove and discard the stems.
- In a food processor, combine the roasted eggplant, 1/2 cup tahini, 2 cloves garlic (minced), and 1 teaspoon salt. Puree until completely smooth.
- In a medium saucepan, heat 4 cups vegetable broth (or chicken broth for a richer flavor). Stir in the eggplant puree and bring to a simmer.
- Partially cover the saucepan and simmer for 30 minutes, stirring occasionally.
- Remove from heat and carefully press the soup through a fine-mesh sieve, discarding the solids. This will create a wonderfully smooth and creamy texture.
- While the soup simmers, whisk together 1 large egg and 1 tablespoon lemon juice in a small bowl. When ready to serve, gently heat the soup. Slowly drizzle in the egg mixture while continuously whisking the soup to create long, delicate egg ribbons.
- Simmer for another minute. Ladle into bowls and garnish generously with 1/2 cup chopped fresh Italian parsley and crispy pita strips. Serve with soft pita triangles on the side.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
7g
Carbs
4g
