Ingredients

How to make it

  • In a large saucepan, saute the onion and garlic in the olive oil; add the eggplant and saute for a few minutes. Add the tomatoes and cook until they just start to breakdown, about 10 minutes. Add the parsley, cilantro, paprika, cumin, ginger and saffron; simmer for 20 minutes. Put the soup through a food mill or blend in a blender (be careful working with hot foods); then put through a fine sieve. Return soup to the pan and heat over low heat; add cream; taste and adjust seasoning. Serve in bowls, drizzle with a little olive oil and sprinkle with additional smoked paprika, if desired.

Reviews & Comments 6

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    " It was excellent "
    floridiangourmet ate it and said...
    Looks really good but I dislike the Japanese eggplant so I'll switch that to the reg ones, lol.
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    " It was excellent "
    lanabade ate it and said...
    Wow,I love this one too,THANKYOU!
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  • alliberries 10 years ago
    Wow this sounds great!!!
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    " It was excellent "
    mamalou ate it and said...
    Sounds delicious!
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    " It was excellent "
    jimrug1 ate it and said...
    I like the flavors in this. Sounds like a winner... Jim
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    " It was excellent "
    lincolntoot ate it and said...
    I have sooooooo many tomatoes in the garden - this is perfect!
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