Everybody might be talking about the Hearth chef-owner’s bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, A Good Food Day, serves as both a recipe guide and a treatise for following simple rules about healthy living. Rule #1: Eggplant is everyone’s friend. Here’s tangible, delicious proof.
This soup feels decadent because of how silky and luxuriously creamy it is. You’d think it’d been bombed with a ton of oil or cream, but the richness is all in the texture of the eggplant and the addition of almond milk and a little Greek yogurt. I typically use the Italian or globe varieties when I roast, fry or bread eggplant. Here, I go for the smaller Japanese eggplants, which have fewer, smaller seeds and a sweeter, more delicate flavor. Serving the soup with a spoonful of vinegar-soaked raisins provides some acidity and a pop of texture.
Ingredients
- 1/4 cup extra virgin olive oil
- 2 small yellow onions, chopped
- 1 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 5 large Japanese eggplants, peeled and chopped (about 8 cups)
- fine sea salt
- 2 cups unsweetened almond milk
- 1/2 cup golden raisins
- 1 tablespoon white wine vinegar
- 1/4 cup plain full-fat Greek yogurt
- 1/2 cup sliced almonds, toasted
Directions
- In a large pot, combine the olive oil and onions, then turn the heat to medium-high.
- When the onions start to sizzle, reduce the heat to medium-low.
- Add the cinnamon, cumin, ginger and turmeric and stir to coat the onions with the spices.
- Cover and cook, stirring occasionally, until the onions are translucent, about 15 minutes.
- Add the eggplants and a couple pinches of salt to the pot and stir to thoroughly combine with the onions.
- Cover and increase the heat to medium.
- Cook, stirring every few minutes, until the eggplant is softened and its volume has shrunk in half, about 15 minutes.
- Add the almond milk and 2 cups water.
- Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
- While the soup simmers, reconstitute the raisins. In a small bowl, combine the raisins and vinegar.
- Add enough warm water to cover by about 1/4 inch. Set aside.
- Working in batches if necessary, pour the soup into a blender.
- Add the yogurt and process until smooth.
- Taste and adjust the seasoning.
- Ladle into bowls and garnish with the sliced almonds, vinegar-soaked raisins and dollops of Greek yogurt.
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