Eggplant is a go-to ingredient for me. It is such a versatile food and can be used in almost any course. It bursts with flavors, regardless of whether it is roasted, baked, or sauteed. The eggplant used in this recipe is no exception. Roasting the eggplant with chickpeas, onions and a blend of cumin, nutmeg and sea salt resulted in a fabulous, aromatic set of flavors and smells.I have been trying to pay more attention to my senses as I cook because I don't feel like my words adequately convey to you the sensual nature of my recipes. I am filled with a gratifying, overwhelming feeling of success and love for this food. Not always, trust me, there are many a times when I think a recipe was a bust. But sometimes, just sometimes, I feel like I hit the nail on its head. I think I hit it big with this soup. The flavors flow together so perfectly and in such cohesion that I was momentarily dazed, unsure of whether this soup was too much. I ate a second bite and the smells flooded my nose, first the eggplant, than the chickpeas. A bit of lemon too. The tahini added to the roasted flavor of the vegetables perfectly, accentuating the already present Middle Eastern feel. I quickly decided I couldn't get enough. Served piping hot, with freshly grated aged cheddar and a large slice of homemade french bread, I hope this soup hits it big with you too.
This recipe contains eggplant, garlic, chickpeas, onions, cumin, nutmeg, salt (sea), olive oil, lemon juice, tahini, vegetable stock, tomatoes (diced), milk (low fat)
4 Individual Bowls servings
Prep time: 10 min
Cook time: 50 min