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Roasted Eggplant Soup with Za'Atar
Ingredients
  • 2 medium Italian eggplants (or one large globe eggplant, halved)
  • 2 tablespoon cashews (optional)
  • 1 large onion (chopped)
  • 6 large cloves garlic (peeled)
  • 1 teaspoon ground roasted cumin
  • ½ teaspoon cayenne (or red pepper flakes)
  • 3 to 5 cups vegetable stock (or water)
  • Juice of 1 lemon
  • 1 tablespoon za'atar
  • 1 tablespoon fresh parsley (chopped)
  • Salt and ground black pepper to taste
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