Turkish · soup

Creamy Baba Ganouj Soup

Name: Creamy Baba Ganouj Soup
Prep time: 45 min
Total time: 45 min
Cuisine: Turkish
Ingredients: 2 medium eggplants, cut in half lengthwise; 6 cloves garlic, unpeeled; 1 teaspoon olive oil; 1 cup Italian parsley, washed and chopped; 1 tablespoon freshly ground cumin seed; 2 cups chicken broth; 1 teaspoon toasted sesame oil; 2 tablespoons toasted sesame seeds (I used black seeds); Salt and fresh ground pepper to taste; dollop of plain greek yougurt for serving, if desired

Creamy Baba Ganouj Soup reads umami 5.1, nutty 4.6 and richness 4.6 on Palate's 0–10 flavor X-ray — a Turkish soup, about 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.7 / 10
Sweet & Fruity — 1.9 / 10
Sour & Bright — 3.1 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 5.1 · Nutty 4.6 · Richness 4.6 · Allium 4.0 · Herbaceous 3.7 · Salinity 3.6 · Sourness 3.1 · Earthy 2.9 · Funk & Ferment 2.6 · Warm Spice 2.0 · Sweetness 1.8 · Bitterness 1.2 · Floral 1.0 · Fruity 0.5

What's in it (10)

2 medium eggplants, cut in half lengthwise
6 cloves garlic, unpeeled
1 teaspoon olive oil
1 cup Italian parsley, washed and chopped
1 tablespoon freshly ground cumin seed
2 cups chicken broth
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds (I used black seeds)
Salt and fresh ground pepper to taste
dollop of plain greek yougurt for serving, if desired

Time & effort: about 45 min · effort: medium

Nutrition (per 100 g, engine-estimated): 54.9 kcal, 3.7 g protein, 2.8 g fat, 4.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

In a pyrex dish at 350 F, roast the eggplant, face down with the onion and garlic cloves for about 45 minutes, or until all is softened. Let cool.
In a food processor, combine the parsley, onion, eggplant innards (not the skin), and roasted garlic squeezed from skins. Puree until smooth.
In a small stock pot, combine the contents of the food processor to the chicken broth. Whisk together and heat through gently with the cumin, salt and pepper. At the last minute, stir in the sesame oil and garnish with the seeds and optional yogurt.

Dishes with a similar flavor shape

Green Bean Amandine — French
Teriyaki Tofu and Vegetable Rice Bowls — Japanese
Gingery Vegetable Wonton Soup — Chinese-American
Chicken Egg Drop Noodle Soup — Chinese-American
Chicken Teriyaki Meal Prep Bowls — Japanese

Keep reading: what umami, nutty, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.