Turkish Aubergine Soup


Prep time: 
10 minutes
Cooking time: 
50 minutes


Delightful flavours from Turkey merge with aubergine to bring you a flavourful and filling soup.


  • 2 aubergines, cut into even 2cm dice
  • 40g sultanas, soaked in hot water with one bay leaf
  • 1 tin chopped tomatoes
  • 1 red onion, sliced
  • 1tsp Ras-El-Hanout
  • 1/2 tsp ground cumin
  • 50ml Olive oil
  • 1 clove of garlic crushed
  • 750ml vegetable stock
  • 1tsp honey
  • 1tbs yoghurt
  • 1 spring onion, sliced
  • 2tbs flaked almonds
  • Salt and freshly cracked black pepper


  1. Soak the sultanas and bay leaf in hot water, set aside.
  2. Prepare the vegetables, cut the aubergines into 2cm dice, crush the garlic and slice the red onion.
  3. Heat a large non-stick frying pan or wok with a bit of the oil and saute the aubergines with seasoning in batches until very very dark in colour, not burning but very well caramelised. Do this in batches as it will help you to get the required colour. Drain the aubergines in a colander.
  4. In the same pan and with the remaining oil, saute the onions, garlic, ras-el-hanout and ground cumin until golden brown, add the honey and drained soaked sultanas and bay leaf.
  5. Transfer the caramelised aubergines and onion mixture to a large saucepan and add the tinned chopped tomatoes and stock. Bring the soup to a gentle simmer and cook the soup for 25 - 30 minutes over low heat. If you boil the soup too fast the flavours will not develop and the liquid will evaporate, a gentle simmer is perfect.
  6. Blitz the soup using a stick blender or a Thermomix until smooth, return the soup to the pan and if it's a bit too thick add a little bit more vegetable stock, bring the soup back to the simmer before serving. Taste and adjust the seasoning if needed.
  7. Heat a non-stick frying pan and dry roast the almonds until they have a golden tint. Garnish the soup with a swirl of yoghurt, sliced spring onions and a dusting of the golden dry toasted almonds.


Photo Credit: Jonny Hughes @jonny2love
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