Can’t get enough of the eggplant goodness? Be sure to check out our Turkish Stuffed Eggplant and Eggplant Parmesan as well.
Eggplants: Use whole globe eggplants that are widely available in most US grocery stores. Soup Ingredients: Gather olive oil, onion, ground cumin, paprika, garlic, vegetable broth, salt, pepper, lemon juice, and chopped fresh parsley. Roasted Chickpea “Croutons”: You will need a can of chickpeas, olive oil, ground cumin, salt, and black pepper.
We’re big fans of whole roasted eggplants as it requires little to no hands-on time. See our roasted chickpeas recipe for more info!
To store leftovers: Bring the soup to room temperature, place in an airtight container, and keep it refrigerated. It should be fresh for up to 4 days. To freeze: Again, cool it to room temperature and place it in a freezer-safe container. Freeze it for up to a month. Let it thaw overnight in the fridge and heat in a saucepan before serving.
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