Roasted Eggplant and Tahini Soup with Spiced Beef

Ingredients

• 2 large eggplants (about 2 1/2 lb), halved lengthwise
• 3 tbsp olive oil, divided
• 1 medium onion, chopped
• 5 cloves garlic, divided
• 4 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
• 1/4 cup tahini Label: sesame seeds, and salt if any
• 2 tbsp fresh lemon juice
• 1 1/4 tsp fine sea salt, divided
• 1 lb ground beef
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 cup pine nuts
• 1/4 cup chopped parsley
• Make it from scratch: Chicken Bone Broth

Instructions

1. Roast the eggplant: Heat the oven to 450°F (230°C). Brush the cut sides of the eggplant with 1 tablespoon of the olive oil and lay them cut side down on a sheet pan. Roast for 35 to 40 minutes, until completely collapsed and the skins are blistered. Let them cool slightly, then scoop out the flesh.
2. Build the soup: Heat 1 tablespoon of the olive oil in a pot over medium heat. Cook the onion for 6 minutes, until soft, then add three of the garlic cloves, minced, for 1 minute. Add the eggplant flesh, broth, and 3/4 teaspoon of the salt and simmer for 10 minutes.
3. Blend: Add the tahini and lemon juice and blend with an immersion blender, or in batches in a blender with the lid vented, until silky. Taste for salt and lemon.
4. Toast the pine nuts: Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until golden. Tip them out.
5. Spice the beef: Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Add the beef, the remaining garlic, minced, the cumin, cinnamon, allspice, and the remaining 1/2 teaspoon of salt. Cook for 6 to 8 minutes, breaking it up, until browned and cooked through to 160°F (71°C).
6. Serve: Ladle the soup into bowls and top with the spiced beef, pine nuts, parsley, and a drizzle of olive oil.