Prep Time: 5 Min
Cook Time: 30 Min
Ingredients
Preheat oven to 400 F (204 C). Line a baking sheet with aluminum foil.
Peel and chop eggplant into 1/2-inch cubes.
Spread on the baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper. Roast for 15-20 minutes, until soft and golden brown.
*See alternative eggplant cooking methods in the blog post.
Set aside.
Heat olive oil in a pot/Dutch oven.
Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for another 2 minutes.
Add 2 cups of chicken (or vegetable) stock. Add the tomato paste, ground cumin, ground coriander, black pepper, salt, Sumac and stir to combine. Add in the eggplant and and simmer for 10-15 minutes.
Blend the soup with a blender and thin with the remaining stock to the desired consistency.
Add more salt and pepper to taste, if needed.