Roasted eggplant and tomato soup

From Vegan for Everybody (ISBN 9781940352862) from America's Test Kitchen.

Ingredients

• 2 lb eggplant
• 6 tbsp extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp ras el hanout
• 1/2 tsp cumin
• 4 cups vegetable stock
• 14 1/2 oz diced tomatoes
• 1/4 cup raisins
• 1 bay leaf
• salt and pepper to taste
• 2 tsp lemon juice

• 2 tbsp slivered almonds
• 2 tbsp cilantro, chopped
• 2 tbsp minced lemon peel (optional)

Directions

Chop eggplant into 1/2-inch pieces. Adjust oven rack 4 inches from broiler element and heat broiler. Toss eggplant with 5 tablespoons of olive oil, then spread on aluminum foil-lined rimmed baking sheet. Broil eggplant for 10 minutes. Stir eggplant and continue to broil until mahogany brow, 5-7 minutes; let cool on baking sheet. Set aside 2 cups of eggplant.

Heat remaining 1 tablespoon olive oil in large saucepan over medium heat until shimmering. Add onion, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook until onion is softened and lightly browned, 5-7 minutes. Stir in garlic, ras el hanout, and cumin and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins, bay leaf and remaining eggplant (be sure to keep the reserved 2 cups set aside) and bring to simmer. Reduce heat to low, cover and simmer gently until eggplant is softened, about 20 minutes.

Discard bay leaf. Working in batches, process soup in blender until smooth, about 2 minutes. Alternately, process soup in saucepan with immersion blender. Return soup to saucepan and stir in reserved 2 cups eggplant. Heat soup gently over low heat until hot, adjust consistency to your preference by adding additional hot broth. Stir in lemon juice and season with salt and pepper to taste. Garnish individual bowls with almonds, cilantro, lemon peel upon serving (can also drizzle with extra olive oil).