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EGGPLANT SOUP WITH CUMIN, YOGURT AND DILL

50 Simple Soups for the Slow Cooker
by Lynn Alley

Eggplant is the base for baba ghanoush. Some kind of pureed eggplant appetizer is a staple in most Middle Eastern and Mediterranean cuisines. And since everybody likes it, why not turn it into a soup and serve it with toasted pita triangles?
Serves 4 to 6

INGREDIENTS

• 3 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 1 large eggplant, peeled and cut into chunks
• 5 cups water
• 3 cloves garlic
• 2 teaspoons cumin seed coarsely ground
• Salt and freshly ground black pepper
• 1/2 cup Greek-style yogurt or sour cream
• 1/4 cup chopped fresh dill or cilantro

DIRECTIONS

In a large saute pan, heat the olive oil over medium heat and saute the onion for about 10 minutes, or until lightly browned.

Transfer the onion to a 7-quart slow cooker and add the eggplant and water. Cover and cook on LOW for 4 to 6 hours, until the eggplant is very tender.

Using a garlic press, mince the garlic into the soup, then puree the soup using a handheld immersion blender. Coarsely grind the cumin seed and add it to the soup. Add the salt and pepper to taste.

Ladle the soup into bowls. Mix together the yogurt and dill and top each bowl with a tablespoon or two.