As written, this recipe was very bland. I added 1 tbsp of lemon juice, 1 tsp of lemon zest and some sour cream as a previous poster recommended. It was still a little too lifeless for my taste, so I added 2 tbsp of grated Parm, a few sprinkles of garlic powder and several healthy pinches of salt. It turned out fine. I like the idea of roasted eggplant and chickpea soup, but be warned, you will have to work with this dish a little!
Rating: 5 stars
My eggplants were fresh picked "Rosita" from my garden. I added a grated potato to thicken it, fresh picked peppers, herbs, okra and it turned out splendid
This recipe is amazing! It's simple, yet flavorful and filling. The only way I'd had eggplant before was eggplant parmesan, so this was an entirely new experience. The complexity of the flavors in this soup can't be beat. I forgot to put the oregano into the soup, but I didn't miss it. I will likely include it when I make the soup again, though. As good as all the other ingredients were, my favorite part was the nutty crunch that the chickpeas provided. Simply divine!
I made this today using fresh eggplant from my garden. Did not have chick peas, but used roasted cannellini beans and pumpkin seeds. I did season heavily with salt and pepper and it turned out great. A very tasty and easy soup to make. Will definitely make it again!
I made this soup vegetarian by using vegetable broth. As written, it turned out a little bland. I added 1/2 a cup of fat free sour cream, 2 tsp of lemon zest and a tbsp of lemon juice. Then, it was fantastic.
This soup is absolutely delicious. There is one adaptation I've made which is to sprinkle the eggplant with ground cumin just before roasting. Lovely.