Mediterranean Eggplant Soup with Lamb
By Russell SelanderPublished on July 17, 2025
Time
55 minutes
Yield
Serves 2
Ingredients
4 teaspoons extra-virgin olive oil, divided4 ounces ground lamb 1¼ teaspoons ras el hanout, divided⅛ teaspoon table salt ⅛ teaspoon pepper 1 pound eggplant, cut into ½-inch pieces1 small onion, chopped fine2 garlic cloves, minced2 cups chicken broth 1 (14.5-ounce) can diced tomatoes, drained1 teaspoon lemon juice 3 tablespoons minced fresh cilantro ¼ cup slivered almonds, toasted
Instructions
- Heat 2 teaspoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 ounces ground lamb, ¼ teaspoon ras el hanout, ⅛ teaspoon table salt, and ⅛ teaspoon pepper and cook, breaking up meat with wooden spoon, until lamb is lightly browned, about 3 minutes. Using slotted spoon, transfer lamb to small bowl; set aside until ready to serve. Pour off all but 2 teaspoons fat from saucepan. (If necessary, add oil to equal 2 teaspoons.) Add 1 pound eggplant, cut into ½-inch pieces to fat left in skillet and cook, stirring occasionally, until eggplant is tender and deeply browned, 8 to 10 minutes. Transfer to second bowl; set aside until ready to serve.
- Heat remaining 2 teaspoons oil in large saucepan over medium heat until shimmering. Add 1 finely chopped small onion and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and remaining 1 teaspoon ras el hanout and cook until fragrant, about 30 seconds. Stir in 2 cups chicken broth, 1 can drained diced tomatoes, and all but 1 cup cooked eggplant and bring to simmer. Reduce heat to low, cover, and simmer gently until eggplant is softened, about 15 minutes.
- Process soup in blender until smooth, about 1 minute. Return soup to clean saucepan and bring to brief simmer, adjusting consistency with hot water as needed. Stir in 1 teaspoon lemon juice and season with salt and pepper to taste. Divide soup among individual serving bowls, then top with ground lamb, remaining 1 cup eggplant, 3 tablespoons minced fresh cilantro, and ¼ cup toasted slivered almonds. Serve.
Time
55 minutesYield
Serves 2Ingredients
4 teaspoons extra-virgin olive oil, divided
4 ounces ground lamb
1¼ teaspoons ras el hanout, divided
⅛ teaspoon table salt
⅛ teaspoon pepper
1 pound eggplant, cut into ½-inch pieces
1 small onion, chopped fine
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon lemon juice
3 tablespoons minced fresh cilantro
¼ cup slivered almonds, toasted
Ingredients
4 teaspoons extra-virgin olive oil, divided
4 ounces ground lamb
1¼ teaspoons ras el hanout, divided
⅛ teaspoon table salt
⅛ teaspoon pepper
1 pound eggplant, cut into ½-inch pieces
1 small onion, chopped fine
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon lemon juice
3 tablespoons minced fresh cilantro
¼ cup slivered almonds, toasted
Ingredients
4 teaspoons extra-virgin olive oil, divided
4 ounces ground lamb
1¼ teaspoons ras el hanout, divided
⅛ teaspoon table salt
⅛ teaspoon pepper
1 pound eggplant, cut into ½-inch pieces
1 small onion, chopped fine
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon lemon juice
3 tablespoons minced fresh cilantro
¼ cup slivered almonds, toasted
Why This Recipe Works
Eggplant is rich, meaty, and hearty—and when cooked with tomatoes and North African spices yields an unforgettable, tastebud-pleasing soup. To make our soup into a meal, we sautéed ground lamb for a savory topping, then sautéed diced eggplant in the rendered fat to impart char and deep flavor. After reserving some eggplant for a second topping, we simmered the rest with broth, onion, and tomatoes before pureeing. Seasoning both the soup and lamb with the spice blend ras el hanout brought complexity.
Instructions
- Heat 2 teaspoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 ounces ground lamb, ¼ teaspoon ras el hanout, ⅛ teaspoon table salt, and ⅛ teaspoon pepper and cook, breaking up meat with wooden spoon, until lamb is lightly browned, about 3 minutes. Using slotted spoon, transfer lamb to small bowl; set aside until ready to serve. Pour off all but 2 teaspoons fat from saucepan. (If necessary, add oil to equal 2 teaspoons.) Add 1 pound eggplant, cut into ½-inch pieces to fat left in skillet and cook, stirring occasionally, until eggplant is tender and deeply browned, 8 to 10 minutes. Transfer to second bowl; set aside until ready to serve.
- Heat remaining 2 teaspoons oil in large saucepan over medium heat until shimmering. Add 1 finely chopped small onion and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and remaining 1 teaspoon ras el hanout and cook until fragrant, about 30 seconds. Stir in 2 cups chicken broth, 1 can drained diced tomatoes, and all but 1 cup cooked eggplant and bring to simmer. Reduce heat to low, cover, and simmer gently until eggplant is softened, about 15 minutes.
- Process soup in blender until smooth, about 1 minute. Return soup to clean saucepan and bring to brief simmer, adjusting consistency with hot water as needed. Stir in 1 teaspoon lemon juice and season with salt and pepper to taste. Divide soup among individual serving bowls, then top with ground lamb, remaining 1 cup eggplant, 3 tablespoons minced fresh cilantro, and ¼ cup toasted slivered almonds. Serve.
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