Don’t let the long cooking time discourage you. It’s pretty hands off while the eggplant roasts…and it’s worth it as the eggplant really shines in this creamy and simple soup.

Roasted Eggplant & White Bean Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 1.5 hours  |  Serves: 4-6


  • 2 medium-sized Italian eggplants, sliced in half lengthwise
  • 2 Tablespoons grapeseed oil + more for roasting
  • 4 cloves of garlic, minced
  • 1 large yellow onion, finely chopped
  • 1 1/2 cups cooked cannellini beans (or any other white bean) If canned, rinsed and drained
  • 1/4 teaspoon crushed red pepper flakes
  • 5-6 cups vegetable stock
  • 3-5 Tablespoons fresh lemon juice
  • 1-2 Tablespoons olive oil for serving
  • Fine sea salt and pepper
  • Minced parsley


  1. Preheat the oven to 425 degrees.
  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.
  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.
  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.
  5. With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water.
  6. Season to taste with salt and pepper.
  7. Serve soup with a splash of fresh lemon juice, a drizzle of olive oil, and minced parsley.


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

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

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