Spiced Eggplant and Kale Soup

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 1¼ pounds eggplant, cut into ½-inch pieces
  • 2 garlic cloves, minced
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 1 teaspoon grated fresh ginger
  • ¾ teaspoon ground dried Aleppo pepper, divided
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon table salt
  • ¼ teaspoon pepper
  • 3 cups chicken or vegetable broth
  • 1½ cups water
  • 2 ounces (2 cups) baby kale, chopped coarse
  • ½ cup plain Greek yogurt
  • 2 T sliced almonds, toasted
  • 2 T minced fresh cilantro

Directions

  1. Heat ¼ cup oil in Dutch oven over medium-high heat until just smoking. Add eggplant and cook, stirring occasionally, until tender and deeply browned, 6 to 8 minutes; transfer to bowl.
  2. Heat remaining 2 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Stir in garlic, coriander, cumin, ginger, ½ teaspoon Aleppo pepper, cinnamon, salt, and pepper and cook until fragrant, about 30 seconds. Stir in broth and water, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook until flavors meld, about 15 minutes
  3. Off heat, stir in kale and eggplant, along with any accumulated juices. Let sit until kale is wilted and warmed through, about 2 minutes. Season with salt and pepper to taste. Dollop individual portions with yogurt and sprinkle with almonds, cilantro, and remaining ¼ teaspoon Aleppo pepper before serving.