Creamy Roasted Eggplant Soup with Tahini and Lemon

Ingredients:

• 2 large eggplants
• 3 tablespoons olive oil, divided
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup tahini
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup plain Greek yogurt (optional, for garnish)
• Fresh parsley and pomegranate seeds, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Using a fork, pierce the eggplants in several places. Place them on a baking sheet and roast for 30-35 minutes, or until the skin is charred and the flesh becomes soft.
2. Once the eggplants are cool enough to handle, peel off the charred skin and scoop out the soft flesh. Set it aside.
3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
4. Add the roasted eggplant flesh, vegetable broth, tahini, lemon juice, ground cumin, salt, and pepper to the pot. Mix well to combine.
5. Bring the soup to a boil, then lower the heat and let it simmer for 10 minutes.
6. Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. For a chunkier texture, blend partially instead.
7. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
8. Serve the soup warm, drizzled with the remaining olive oil. Add a dollop of Greek yogurt (if using) and garnish with fresh parsley and pomegranate seeds for a delightful finishing touch.

Enjoy your flavorful and nourishing bowl of creamy roasted eggplant soup!