Baba Ghannouj Soup Recipe

Ingredients for Baba Ghannouj Soup

• 2 large eggplants (about 2 lbs total)
• 1/2 cup tahini
• Garlic Cloves
• 1 teaspoon salt
• Vegetable Stock
• Lemon
• 1 large egg
• 1/2 cup chopped fresh Italian parsley

How to Make Baba Ghannouj Soup

1. 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.
2. Remove eggplants from oven and let cool slightly. Once cool enough to handle, carefully peel and discard the skin. Remove and discard the stems.
3. In a food processor, combine the roasted eggplant, 1/2 cup tahini, 2 cloves garlic (minced), and 1 teaspoon salt. Puree until completely smooth.
4. 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.
5. Partially cover the saucepan and simmer for 30 minutes, stirring occasionally.
6. 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.
7. 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.
8. 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.