- 1 (1-pound) eggplant
- Cooking spray
- 10 unpeeled garlic cloves
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/4 teaspoon black pepper
- 1 and 1/2 tablespoons all-purpose flour
- 1/4 cup water
- 1 and 3/4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons plain non-dairy yogurt
- 2 teaspoons minced fresh cilantro
2. Let cool, then scrape the pulp from the eggplant skins; discard the skins. Squeeze the garlic cloves to extract the pulp, and discard the skins. Set aside.
3. Meanwhile, combine the coriander and cumin seeds in a spice grinder and process until finely ground.
4. Heat the olive oil in a saucepan over medium heat. Add the spice mixture, onion, and black pepper; cook for 5 minutes, stirring frequently. Add the flour; cook for 2 minutes, stirring constantly. Add the water and vegetable broth, scraping the pan to loosen the browned bits that have accumulated during cooking. Remove from the burner and let cool for 5 minutes.
5. Combine the broth mixture in a blender with the eggplant pulp and garlic pulp. Process until smooth. Return the pureed soup to the pan and bring to a simmer over medium-high heat. Cook for a final 3 minutes, stirring frequently, then stir in the balsamic vinegar.
6. Ladle 1 and 1/2 cups soup into each of 2 bowls. Top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro.
Note: this soup is also delicious - if not better - chilled, so consider making it ahead. It will keep refrigerated for up to 3 days. I recommend serving this elegant little bowlful with French bread rolls.
2 servings (1 and 1/2 cups soup, 1 tablespoon yogurt, 1 teaspoon cilantro), Calories 214
This soup would not be amiss on a restaurant menu, between the creamy, rich taste, warm spice from the coriander and cumin, and pretty swirl of yogurt on top. I would be eager to try it without the balsamic vinegar next time; it gave the soup an acidic bite, and took away from the eggplant and roasted garlic. Without the balsamic, I would rate this soup even higher.