baba ghannouj soup

Name: Baba Ghannouj Soup
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 large eggplant; 1/4 cup(s) tahini (ground raw sesame seeds); 2 clove(s) garlic; 1 1/2 teaspoon(s) salt; 6 cup(s) vegetable stock; 1 - lemon, juiced; 1 - egg; 1/3 cup(s) parsley, finely chopped

5 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 13, 2017

A traditional Turkish soup. Baba Ghannouj translates literally to "spoiled old daddy. "

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prep time 15 Min

cook time 50 Min

method Bake

yield 4 serving(s)

Ingredients

1 large eggplant
1/4 cup tahini (ground raw sesame seeds)
2 cloves garlic
1 1/2 teaspoons salt
6 cups vegetable stock
1 - lemon, juiced
1 - egg
1/3 cup parsley, finely chopped

How To Make baba ghannouj soup

Step 1

Heat the eggplant in a 350 degree oven for 15 to 20 minutes.

Step 2

Cool,
Step 3

Holding it by the stem, carefully peel the skin away and remove the stem.
Step 4

Puree with the tahini, garlic, and salt.
Step 5

Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes.
Step 6

Remove from heat and press through a sieve, discarding solids.
Step 7

When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands.
Step 8

Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley. Top with toasted strips of pita bread.
Step 9

Serve with warm triangles of pita bread on the side.
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