With my son on a multi-day field trip with his class, I wanted to take advantage of his absence and eat some of the foods I don’t get to prepare anymore since we learned of his food sensitivities and put him on a customized anti-inflammatory diet.
One vegetable that I miss is eggplant, so last night we enjoyed a delicious roasted eggplant soup on a chilly fall evening.
Roasted Eggplant Soup with Beans and Spinach
- 1 large eggplant, washed
- Olive oil
- 1 large onion, sliced
- 3-4 cloves of garlic, smashed or chopped
- 16 oz. vegetable broth or water
- 2 tsp. Chat Masala spice mix*
- Sea salt, black pepper to taste
- 1 14-oz can of Great Northern Beans, Cannalini Beans, Lentils, or other beans, rinsed in clear water
- 1/2 bunch spinach, washed and roughly cut
Slice the eggplant in half long-ways. Rub the cut sides with olive oil and place, cut-side down, in a baking dish coated with olive oil. Roast at 375 degrees F for about 20 minutes, or until the eggplant is soft when squeezed.
In a soup pot, saute onions and garlic in olive oil until soft. Add the eggplant, skin included if not too crispy. Add the vegetable broth and water, if needed, and blend using an immersion blender until vegetables are pureed into a liquid. Season with sea salt, black pepper, and Chat Masala spice mix. Add beans and spinach and heat until warmed. Serve.
*I picked up this the Chat Masala spic mix at the Savory Spice Shop, where they were serving it sprinkled on watermelon slices (surprisingly addictive!). It’s an interesting combination of spicy, sweet, and sour flavors: mango powder, sea salt, cumin, black pepper, ajowan, guajillo chiles, peppermint, garlic onion, and citric acid. As a substitute, you might use Garam Masala, which is much more easily available, curry, or red chile powder.