1 large eggplant
1 red bell pepper
3 cloves garlic, minced
1/2 red onion, chopped
2 T olive oil
2 1/2 cups vegetable stock
1/4 cup tahini
1 tsp ground coriander
1 tsp sea salt
1/4 tsp cayenne pepper
Preheat your oven to 400 degrees. Slice your eggplant (don't peel) and lay slices on a sheet tray lined with tin foil. Press paper towels on top of your eggplant slices and let sit for 20 minutes. When done, remove paper towels and dice eggplant. Spray foil with cooking spray and place eggplant back on. Sprinkle generously with salt and roast for 25 minutes, tossing occasionally.
While eggplant is roasting, roast red pepper on a burner's open flame (or just chop and roast with eggplant) until black. Let cool then gently rub off blackened pepper skin and chop up.
Heat the olive oil over medium high heat then add the chopped red onion. Saute for five minutes until soft then add the garlic. Saute for 30 more seconds.
Add the stock, roasted diced eggplant and red bell pepper. Stir in the spices and tahini. Bring to a simmer then carefully transfer soup to blender. Process until smooth.
Ladle soup into bowls and finish with a squeeze of lemon.