Culinary Corner: Charred Eggplant Soup with Chickpea Croutons

Culinary Corner: Charred Eggplant Soup with Chickpea Croutons

This unique soup is unlike anything you have ever had before. The flavors are sophisticated and tantalizing. The chickpea croutons are an added dimension of texture and flavor. 


2 medium-sized eggplants

2 tablespoons oil

1 shallot, diced 

2 carrots, diced

4 celery sticks, diced 

1 potato, diced 

4 garlic cloves, minced 

8 cups chicken broth 

4 cups water 

2 tablespoons kosher salt

1/4 teaspoon cumin 

1/4 teaspoon black pepper

1 tablespoon cornstarch diluted in one tablespoon of cold water

Chickpea Croutons

1 can chickpeas 

1/4 teaspoon chili powder

1/4 teaspoon smoked paprika 

1/4 teaspoon kosher salt

Dash of black pepper

2 tablespoons oil 

Wrap the eggplants individually in silver foil. Place over an open flame for fifteen minutes per side. Allow it to cool before handling. 

Heat the oil in a pan. Sauté the shallot, carrot, celery, and garlic until the vegetables are softened. Add in the diced potato and the insides of the eggplant. Add the broth, water, and spices. Bring to a boil, cover, and simmer for an hour. Blend the soup. Add in the diluted cornstarch and blend for a few more seconds.

Place all the ingredients for the chickpea croutons on a baking sheet. Bake at 400 degrees for about twenty minutes or until crispy.

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