Dive into a bowl of comfort with our Roasted Eggplant Split Pea Soup, where the rich, smoky flavor of roasted eggplant meets the hearty goodness of split peas! This Middle Eastern-inspired dish not only warms the soul but also tantalizes your taste buds with its aromatic spices. Perfect for chilly evenings or a cozy gathering, this soup is a delightful blend of textures and flavors that will leave you craving more. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 medium eggplant, cubed
- 1 cup split peas, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cube the eggplant into 1-inch pieces. Toss with olive oil, salt, and pepper, then spread evenly on the prepared baking sheet.
- Roast the eggplant in the preheated oven for 20-25 minutes, turning once halfway through, until the pieces are golden brown and tender.
- While the eggplant roasts, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and cumin to the onions, stirring for 30 seconds until fragrant.
- Rinse the split peas and add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until peas are tender.
- Remove the roasted eggplant from the oven and add to the simmering soup.
- Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer half the soup to a blender and pulse briefly.
- Season with additional salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach desired consistency.
- Serve hot, optionally garnished with fresh herbs like parsley or a drizzle of olive oil.
Tips
- Choose the Right Eggplant: Opt for a medium-sized eggplant that feels firm and has smooth skin. This ensures a perfect texture when roasted.
- Roasting Technique: Make sure to spread the cubed eggplant in a single layer on the baking sheet for even roasting. Turning them halfway through helps achieve that golden brown color.
- Add Extra Flavor: Consider adding a pinch of smoked paprika or a dash of cayenne pepper to the soup for an extra kick!
- Texture Preference: If you prefer a creamier soup, blend it more thoroughly. For a chunkier version, blend just half and leave the rest intact.
- Garnish Creatively: Fresh herbs like cilantro or mint can elevate the soup’s flavor profile. A drizzle of tahini or a squeeze of lemon juice can also add a refreshing touch.
- Storage Tips: This soup stores well in the refrigerator for up to 3 days. It also freezes beautifully, making it a great make-ahead meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
