- 2 large eggplants, sliced lengthwise
- 1 large onion, chopped
- 4-5 celery stalks, chopped
- 2 cups vegetable stock
- 1 (15-ounce) can diced tomatoes
- 2-3 garlic cloves
- ½ teaspoon ground cumin
- 1 teaspoon paprika
1/4 cup olive oil
1 tsp salt
1/2 tsp ground black pepper
Red pepper flakes and celery leaves, optional, to garnish
Preheat the oven to 350°F. Line a baking pan with parchment paper and arrange the eggplant slices.
Heat the remaining olive oil in a deep sauce pan and sauté the onions with the celery stalks for 1-2 minutes then add the garlic cloves whole and sauté for another minute. Season with paprika, cumin, salt and pepper.
Add the roasted eggplant slices to the pan, pour in the vegetable stock and the diced tomatoes and simmer for 10 minutes.
Using a stick bender or regular blender puree the soup until smooth.
Serve hot, optionally garnished with red pepper flakes and celery leaves.