3 medium tomatoes, halved
1 large eggplant (about 1 1/4 pounds), halved lengthwise
1 medium or large onion, halved
1 head of garlic
4 cups reduced sodium chicken or vegetable broth
2-3 teaspoons ras al hanout*
1/4 cup tahini
juice from 1/2 of a lemon
4 tablespoons nonfat plain Greek yogurt
fresh chopped cilantro, for garnish
Preheat oven to 400°F. Arrange tomatoes, eggplant, and onion on a baking sheet. Spray with nonstick cooking spray, and season with salt and pepper. Cut a small square of aluminum foil. Slice about a 1/4" from the top of the garlic, to expose the cloves. Place it on the piece of foil, spray with nonstick spray, and wrap up tightly. Put this on the baking sheet with the vegetables.
Roast for 45 minutes, until vegetables are tender and brown in spots. Remove from oven and let cool until eggplant and garlic can be handled.
Scoop the eggplant out of its skin and into a large saucepan. Squeeze the cloves of roasted garlic out of the head and add to the pot, along with the tomatoes and onion. Add the broth and ras al hanout. Bring to a boil, then reduce heat and simmer for 45 minutes, until onions are very tender.
Puree the soup with an immersion blender, or in a food processor, working in batches and returning to the pot. Add the tahini and simmer for about 5 minutes more. Finish the soup by squeezing in the lemon juice, and seasoning to taste with salt and pepper.
Garnish each bowl of soup with a dollop of yogurt and a sprinkle of cilantro.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 8.7 g
Cholesterol: 0.0 mg
Sodium: 614.1 mg
Total Carbs: 24.6 g
Dietary Fiber: 6.7 g
Protein: 9.6 g
* Ras al Hanout is a Moroccan spice blend. It's available for purchase somewhere, but I like to make my own. Hint: store the extra in a small spice jar.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeic
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves