Roasted Eggplant Soup

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I love the smoky, toasty flavor of this soup. Most people agree that it is the key to its popularity, but occasionally there is someone who says that the soup tastes burnt. Then we try to explain that we did it on purpose. If you find the smokiness too intense, add some cream to the soup or roast all the eggplants in the oven and don’t put any under the broiler.

Ingredients

Method