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.
![](https://freshharvest.com/blog/wp-content/uploads/2017/07/Roasted-Eggplant-Soup-uai-258x380.jpg)
Roasted Eggplant & White Bean Soup
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 1.5 hours | Serves: 4-6
Ingredients
- 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
Preparation
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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.
- With an immersion blender or regular blender puree the soup. If soup is too thick add a little more stock or water.
- Season to taste with salt and pepper.
- 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.
![](https://freshharvest.com/blog/wp-content/uploads/2017/03/FH_2-stacked-uai-258x192.png)
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