This smoky eggplant and cumin soup is a deeply satisfying dish inspired by bold Middle Eastern flavors. Velvety eggplant blends with tahini and mustard to create a creamy base, finished with aromatic cumin and a touch of lemon. Each bowl is topped with a poached egg, adding a rich, oozing finish that makes it feel special and hearty.

Why I Love This Recipe

I love how this soup brings together bold, earthy, and smoky flavors while staying incredibly light and nourishing. The charred eggplant gives a deep, almost meaty flavor without any meat, and the tahini adds a nutty richness that perfectly balances the acidity of lemon. Topping it with a poached egg adds both texture and indulgence. It’s one of those comforting bowls I keep coming back to—especially when I want something wholesome but full of flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 eggplants (about 450g each)

• 1/3 cup tahini (90g)

• 1 tablespoon Dijon mustard

• 3 cups warm vegetable stock (750ml)

• Pinch of ground cumin, plus toasted cumin seeds to serve

• 150ml olive oil

• Juice of 1 lemon

• 6 poached eggs

• Black salt flakes and mixed micro herbs (optional), for serving

Directions

1. I start by preheating a chargrill pan or barbecue over high heat. I grill the eggplants for about 30–35 minutes, turning them often, until the skins are blackened and the flesh is soft.

2. Once grilled, I pierce the eggplants and let them cool slightly in a colander. Then I peel off the skins and remove the stalks. I press the flesh to remove any excess liquid.

3. I transfer the eggplant flesh into a food processor and blend it until smooth. While the motor is running, I slowly pour in the tahini, mustard, and warm vegetable stock.

4. I season with a pinch of cumin to taste, then reduce the speed and gradually add the olive oil in thirds to ensure the soup doesn’t split. Finally, I stir in the lemon juice and season to taste.

5. I divide the hot soup into bowls and gently place a poached egg on each one. To finish, I sprinkle over toasted cumin seeds, black salt flakes, and some micro herbs if I have them on hand.

Servings and timing

This recipe makes enough for 6 servings. It takes around 20 minutes to prepare and 35 minutes to cook, making it perfect for a weeknight dinner or an elegant starter when entertaining.

Variations

• I sometimes swap the poached egg with a soft-boiled or even a jammy egg if I want to simplify things.

• For added texture, I like to top the soup with roasted chickpeas or croutons.

• If I’m after a spicier version, I stir in a little harissa or sprinkle some chili flakes on top before serving.

• I occasionally replace Dijon with wholegrain mustard for a bit of extra bite and texture.

• To make it vegan, I simply skip the egg or use a plant-based alternative like tofu or coconut yogurt for topping.

Storage/Reheating

I store any leftover soup (without the poached eggs) in an airtight container in the fridge for up to 4 days. It reheats beautifully over medium heat on the stovetop. I always poach fresh eggs just before serving rather than storing them in the soup to maintain that silky texture.

FAQs

How do I get the smoky flavor without a grill?

If I don’t have access to a grill, I roast the eggplants in a very hot oven or directly over a gas flame on the stove, turning until charred.

Can I make this soup vegan?

Yes, I skip the poached egg or top it with vegan alternatives like coconut cream, crispy chickpeas, or a swirl of spiced oil.

What’s the best way to poach eggs for this soup?

I use fresh eggs and add a splash of vinegar to gently simmering water. I crack the egg into a small bowl and slide it into the water, poaching for about 3 minutes for a runny yolk.

Can I freeze this soup?

I freeze the base soup (without eggs or toppings) in airtight containers for up to 2 months. I thaw it in the fridge overnight and reheat it gently on the stove.

What can I serve with this soup?

I love serving it with warm flatbread, pita, or even crusty sourdough to soak up every last drop. A side salad with cucumber and mint also pairs really well.

Conclusion

This smoky eggplant and cumin soup is a deliciously unique dish that’s simple enough for everyday cooking but special enough to serve guests. With its rich texture, deep flavor, and elegant topping, it’s one of those recipes that always feels nourishing and satisfying. Whether I’m enjoying it as a main or a starter, it never fails to hit the spot.