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Smoky Eggplant and Cumin Soup

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Smoky Eggplant and Cumin Soup is a velvety, Middle Eastern-inspired soup made with charred eggplant, tahini, mustard, and cumin, finished with lemon juice and topped with a poached egg. It’s rich, aromatic, and perfect for a comforting yet elegant meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Grilling and Blending
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 5 eggplants (about 450g each)
  • 1/3 cup tahini (90g)
  • 1 tbsp Dijon mustard
  • 3 cups warm vegetable stock (750ml)
  • Pinch of ground cumin, plus toasted cumin seeds for serving
  • 150ml olive oil
  • Juice of 1 lemon
  • 6 poached eggs
  • Black salt flakes (optional)
  • Mixed micro herbs (optional)

Instructions

  1. Preheat a chargrill pan or barbecue to high heat. Grill eggplants for 30–35 minutes, turning until skins are blackened and flesh is soft.
  2. Cool slightly, then peel and discard skins and stems. Press flesh to remove excess liquid.
  3. Blend eggplant flesh in a food processor until smooth. With motor running, gradually add tahini, mustard, and warm stock.
  4. Add a pinch of cumin, then slowly incorporate olive oil in thirds to prevent splitting. Stir in lemon juice and adjust seasoning.
  5. Divide hot soup into bowls. Top each with a poached egg.
  6. Finish with toasted cumin seeds, black salt flakes, and micro herbs if using. Serve with flatbread or sourdough.

Notes

  • Use roasted chickpeas or croutons for added texture.
  • Add chili flakes or harissa for a spicier version.
  • Substitute Dijon with wholegrain mustard for more texture.
  • For a vegan version, omit the egg or top with crispy tofu or spiced coconut yogurt.
  • Reheat soup gently and always poach eggs fresh before serving.

Nutrition

Find it online: https://savorymomskitchen.com/smoky-eggplant-and-cumin-soup/