Serves 2
55 min
Mediterranean Eggplant Soup with Lamb
Recipe GLPR94d887e1e99846
A silky, aromatic North African-inspired soup featuring roasted eggplant blended into a smooth base, topped with spiced ground lamb, toasted almonds, and fresh cilantro. This dairy-free, naturally gluten-free soup delivers warm spices and bright Mediterranean flavors in every bowl.
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Ingredients
4 teaspoons Extra-virgin olive oil
4 ounces Ground lamb
1¼ teaspoons Ras el hanout spice blend
⅛ teaspoon Table salt
⅛ teaspoon Black pepper
1 pound Eggplant, cut into ½-inch pieces
1 Small onion, chopped fine
2 Garlic cloves, minced
2 cups Chicken broth
14½ ounces Canned diced tomatoes, drained
1 teaspoon Fresh lemon juice
3 tablespoons Fresh cilantro, minced
¼ cup Slivered almonds, toasted
Directions
Heat 2 teaspoons of olive oil in a 12-inch nonstick skillet over medium-high heat until the surface shimmers. Add the ground lamb, ¼ teaspoon of ras el hanout, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until it is lightly browned and no longer pink inside, about 3 minutes. Transfer the cooked lamb to a small bowl with a slotted spoon and set aside. Leave 2 teaspoons of fat in the skillet (add oil if needed to reach 2 teaspoons).
Add the eggplant pieces to the same skillet with the reserved fat. Cook, stirring occasionally, until the eggplant is tender and deeply browned on all sides, 8 to 10 minutes. Transfer to a separate bowl, leaving the skillet to cool slightly.
Heat the remaining 2 teaspoons of olive oil in a large saucepan over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened and light golden, about 5 minutes. Stir in the minced garlic and remaining 1 teaspoon of ras el hanout, cooking until fragrant, about 30 seconds.
Pour in the chicken broth and drained diced tomatoes. Add all but 1 cup of the browned eggplant pieces to the saucepan and bring the mixture to a simmer. Reduce heat to low, cover, and simmer gently for about 15 minutes until the eggplant is very soft.
Carefully transfer the soup to a blender and process until completely smooth, about 1 minute. Return the blended soup to the saucepan over medium heat and bring to a brief simmer. Add water as needed to reach desired consistency.
Stir in the lemon juice and season with additional salt and pepper to taste. Ladle the soup into serving bowls. Top each bowl with the reserved cooked lamb, the reserved 1 cup of unblended browned eggplant, fresh minced cilantro, and toasted slivered almonds. Serve immediately.
