Step 1
Preheat the oven to 425 degrees.

Step 2
Drizzle each eggplant half with a little oil and a pinch of sea salt. Place cut side down on a lightly greased baking sheet and roast in the oven until very soft. About 30-45 minutes. Remove from the oven and set aside until the eggplant is cool enough to handle.

Step 3
Meanwhile heat oil in a large saucepan over medium-high. Add crushed red pepper flakes and onion. Stir well. Cook until onion begins to soften and lightly brown. About 10 minutes. Add garlic and continue to cook until fragrant. About 3 minutes.

Step 4
Scrape the insides of each eggplant half and add the flesh to the saucepan. Stir in the beans and vegetable stock. Bring to a low boil. Reduce heat to low and cook for about 15-20 minutes.

Step 5
With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water. 

Step 6
Season to taste with salt and pepper.

Step 7
Serve soup with a splash of fresh lemon juice, a drizzle of olive oil, and minced parsley.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Always taste test as you go.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.