Moroccan Eggplant Soup

Serves 6

2 tbsp. olive oil

1 cup chopped onion

4 tbsp. minced garlic

1 large eggplant, peeled and cut into 1/2" cubes

1 red pepper, thinly sliced

2 tsp. ground cumin

2 tsp. ground fennel

6 cups vegetable stock

1 cup basmati rice

- salt and pepper, to taste

- plain yogurt and fresh chopped cilantro, for garnish (if desired)


Heat oil in a 4 qt. pot over medium heat; add onion and garlic. Sauté until softened (about 5 min.). Add eggplant, peppers, cumin and fennel; cook 5 min., stirring occasionally. Stir in stock and rice. Cook until eggplant is tender (about 20 min.); season to taste. Purée. Pour into serving bowls and garnish with yogurt and cilantro.

Recipe courtesy of Burpee Garden Products Co.