Roasted Eggplant Soup with Za’atar

A smoky, delicious, creamy and healthy roasted eggplant soup flavored with the Middle Eastern spice mix, za’atar.

Eggplant soup in bowls with cashew cream and za'atar.

I love Mediterranean eggplant recipes like baba ganoush, eggplant hummus and this Persian eggplant stew, khoresh bademjan. And when I can use eggplant in one of my favorite winter foods — a Mediterranean style soup — I am in heaven.

In fact, I can’t think of a better way to showcase the amazing flavors of eggplant. This eggplant soup is free of added oils but loaded with flavor, thanks to the eggplant and za’atar, that incredibly delicious Middle Eastern spice blend. Some cashew cream — stirred in at the end — adds even more creaminess to this already creamy soup.

This is such an easy soup to make, you can stir it up while you dust the furniture, talk to your best bud on the phone, and juggle the laundry — all at the same time. The eggplant roasts itself, and the only time you need to invest is to chop up some onions and garlic and blend up the soup at the end. Oh, and I forgot — you have to squeeze a lemon.